Infuse the ganache with fresh orange zest to create a vibrant, zesty contrast.
To create a cool, chocolate-mint blend, add mint extract to the cream filling.
Add a little of lavender to the pastry cream to give it a delicate floral flavor that goes well with chocolate.
To give the filling a warm, spicy undertone that goes well with the chocolate, add ground cardamom.
For a sweet and salty take on the classic chocolate profiterole, blend salted caramel into the filling.