Chocolate and caramel profiteroles recipe

Place the water, milk, butter, salt and sugar into a medium saucepan over a medium heat, stirring to make sugar it doesnt catch.
When it has boiled, quickly stir in the flour and mix together.
Continue to beat the choux over a medium heat until the dough leaves the sides of the saucepan clean this will take up to 5 minutes, depending on heat and size of mix.
Then once the choux is cooked, place into a bowl and beat in the eggs one at a time.
The reason I say approximately 6 eggs is that you might not need to use all of them eggs, flour are always going to be different, so the rate at which the flour will take all the eggs may always change once you get the hang of it, you will know how many eggs to add.
The paste will be ready when it drops off a spoon leaving behind a v type drop.
Place the paste in to a piping bag fitted with a small plain nozzle, pipe bulbs of approx 5cm diameter - remember that these will rise and grow, so don't pipe them too close together.
Place into an oven preheated at 180C for approx 10-15 minutes depending on size of choux.
The buns should be nice and golden brown and hollow in the middle.
Once filled, whip the double cream and stir through the caramel.
Fill a piping bag and pipe the marbled caramel cream into the profiteroles.
To make the sauce, melt the sugar and the water together, bring to the boil and pour over the chocolate to make a ganache.
Pour this over the stacked profiteroles and sprinkle on the honeycomb pieces.