Preheat the oven to 425F.

In a saucepan over medium heat, melt the butter into the water and add the salt.

When the butter has melted, dump in all the flour and stir briskly with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.

Transfer to stand mixer and cool slightly. Turn your mixer on medium speed and add the eggs one a time, waiting to add the next egg until the previous one has fully incorporated

Scoop the mixture into a large piping bag. Prepare two cookie sheets by either spraying with nonstick spray, lining with parchment paper, or using a nonstick silicone liner. Pipe the dough into two inch mounds on the sheets, leaving 3 inches between mounds. Place in the oven and bake for 25-30 minutes, rotating trays halfway through, until the pastries are golden brown and feel solid when you touch them. Cool, then cut each one through horizontally about 2/3 of the way.

In the bowl of a stand mixture. whip the cream and powdered sugar together until it looks like a thick whipped cream. Add the cocoa and, while the mixer is running, slowly add the Bailey's.

Transfer to a piping bag and fill the profiteroles with the cream.

For the ganache- add the cream and sugar to a small saucepan over medium-low heat, stirring until the sugar has dissolved. In a separate bowl, add the chocolate chips and butter. Pour the cream into the bowl with the chocolate chips, allow to stand for about 30 seconds, then stir until the mixture is smooth and no lumps remain. Microwave an 30 seconds, if needed, if the chocolate will not fully melt. Spoon the ganache over the filled profiteroles.