1. Preheat the oven on the convection setting to 350°F (175°C) or a regular oven to 400°F (205°C). Line a 13 by 18-inch (33 by 46-cm) sheet pan with parchment paper. In a small bowl, whisk 1 of the eggs to blend and set aside. Crack the remaining 3 eggs into a separate bowl or measuring cup with a spout. Do not mix; set aside.

2. In a small heavy-bottomed saucepan, combine ½ cup plus 2 tablespoons (150 ml) water with the butter and salt over medium-high heat. Cook until the butter has melted, then bring the mixture to a full boil. Immediately add the flour all at once and beat vigorously with a wooden spoon. Stir until the mixture forms a smooth ball that pulls away from the sides of the pan and a film forms on the bottom of the pan, 1-2 minutes, lowering the heat slightly if the pan seems too hot.

3. Remove the pan from the heat and let it cool for about 30 seconds. Add the 3 whole eggs, one at a time, beating thoroughly with a wooden spoon after each addition until completely incorporated. The dough should be shiny and smooth. (At this point, if you pick up a wooden spoonful of dough and turn it onto its side over the pan, the dough should slowly drop from the spoon into the pan. If it’s too stiff to fall from the spoon, add about a teaspoon of the reserved blended egg and stir again to blend, then repeat the drop test. Repeat until the dough is thin enough to fall from the spoon.)

4. Using a teaspoon, place a pea-size dollop of dough onto the corners of the prepared sheet pan, between the sheet and the parchment paper, flattening the dough between the two to hold down the paper. (If not baking with convection, you can skip this step.)

5. Transfer the mixture to a piping bag fitted with a large round tip and use a bench scraper to push the dough toward the tip of the bag to remove any air bubbles. Pipe the dough onto the parchment-lined sheet pan into tight roughly 1½-inch (4-cm) swirls (each about 1½ inches / 4 cm high, like the tip of a soft-serve ice-cream cone), allowing enough room for them to double in size. Make sure it’s a solid swirl; if there’s a hole in the center, the dough will fall in as it bakes and won’t puff as high. (Alternatively, you can also form more rustic-shaped choux without a piping bag: Using a teaspoon, begin to scoop up the dough and place on the sheet pan in 1½-inch / 4-cm mounds like a drop cookie, allowing enough room between the dollops for them to double in size.)

6. Use your fingertips to gently brush the tops of the choux paste rounds with a small amount of the reserved beaten egg, being careful not to smash them or let any excess egg fall on the parchment.

7. Bake until the choux are puffed, nicely golden, and feel light for their size, about 22 minutes for convection or 28 to 30 minutes for regular baking. Transfer the choux to a cooling rack to let cool slightly.

8. While the choux bake, remove the stems of each strawberry and cut them in half or in quarters lengthwise depending on their size and place in a medium bowl. Add the sugar, orange juice and toss to combine. Let the strawberries macerate for about ten minutes before adding the Champagne.

9. Cut the choux paste rounds in half horizontally and place a scoop of ice cream in each bottom half.

10. Place each top half of the choux on top of the ice cream. When ready to serve, add the splash of Champagne to the strawberries, stir to combine and spoon around the profiteroles. Garnish with fresh mint and serve immediately.