For the profiteroles, preheat oven to 180°C. Line a large baking tray with baking paper. Place the butter and water in a medium saucepan and bring to the boil. As soon as it boils, remove from the heat and vigorously beat in the flour using a wooden spoon. Replace the saucepan over medium heat and stir the mixture until it starts to come away from the sides and forms a ball. Place the ball of mixture into a mixing bowl and allow to cool for 5 minutes.
Place the eggs in a small bowl and whisk gently to combine. Using electric beaters, gradually add the eggs to the flour ball and beat until the mixture is smooth. Place heaped tablespoons of mixture on to the prepared tray, at least 3cm apart. Shape carefully with damp hands to smooth each profiterole into a shapely mound. Bake for 15 minutes until puffed and golden and hollow in the centre. Allow to cool on the tray before filling.
For the salted maple macadamias, preheat oven to 180°C. Line a small baking tray with baking paper. Combine the nuts, maple syrup and salt in a bowl and stir to coat the macadamias. Place on the prepared tray and bake for 5 minutes, until crisp and golden. Allow to cool on the tray before transferring to a cutting board to crush into pieces.
To assemble, gently open each profiterole and fill with a heaped tablespoon of cream (or to taste). Dip each profiterole into the melted chocolate and top with the salted maple macadamias.