Preheat oven to 425 degrees F (220 degrees C). Line 2 large baking sheets with parchment paper.
In a large saucepan, combine the Water (1 1/2 cup), Butter (9 tablespoon), Granulated Sugar (1 teaspoon) and Salt (1/2 teaspoon) and bring to a boil. Reduce the heat to moderate.
Add the All-Purpose Flour (200 gram) all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove pan from heat.
In a bowl, beat Egg (4) and add to the dough in two batches, stirring vigorously between addition until the egg are completely incorporated and the pastry is smooth. The dough should be glossy and slowly hang from the spoon in thick ribbons.
Transfer the dough to a piping bag. Pipe 1.5 inch mounts ontot he bakign sheet, leaving 1 inch between them.
Take two spoons dipped in cold water and shape the profiteroles into rough spheres.
Put pastry in the oven and lower the heat to 375 degrees F (190 degrees C). Bake for 11 minutes then remove and transfer to a cooling rack. Once cooled, fill with pastry cream.
Dip into melted chocolate, let cool, then enjoy!