Whisk the eggs in a bowl and then beat them into the dough a little at a time. The mixture should form a paste which holds its shape when you lift the whisk up. Spoon the dough into a piping bag with a round nozzle and pipe 80 1cm-wide balls of dough on two greased baking sheets, leaving a small space between each one. Wet your finger and smooth down any peaks on the balls. Bake for 10 minutes, then cut a small slit into each ball and return to the oven for 3–5 minutes, until crisp. Cool on a wire rack, then cut each ball in half. Whip the cream into stiff peaks and spoon or pipe into each profiterole.