Preheat your oven to 220°C (Fan 200°C / Gas Mark 7) and line a large baking tray with baking paper.

Sift the gluten free flour, xanthan gum, and salt into a bowl and set it aside.

In a saucepan, combine the water, milk, unsalted butter, and caster sugar. Heat the mixture until it's melted and boiling.

Once hot, quickly add the flour mixture, stirring vigorously until the dough pulls away from the sides of the pan. This should only take a minute or two.

Allow the dough to cool slightly before adding the eggs one at a time. Mix well after each addition until you have a thick, shiny paste.

Using a piping bag, pipe small balls of dough onto the lined baking sheet, making sure to leave some space between each one.

Bake the profiteroles for 15 minutes, then lower the temperature to 170°C (Fan 150°C / Gas Mark 3) and bake for another 15-20 minutes until they are golden brown and firm to the touch.

Remove them from the oven and poke small holes in the bottom of each profiterole. Place them on a cooling rack to cool completely.

Whip the double cream with icing sugar until soft peaks form. Use this to fill the cooled profiteroles.

For the ganache, heat the 85 ml of cream until just simmering, then pour it over the chopped chocolate. Whisk until smooth.

Drizzle the warm ganache over the filled profiteroles just before serving.