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1
Put oven rack in middle position and preheat oven to 425F.
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2
Butter a large baking sheet.
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3
Bring water, butter, and salt to a boil in a 1 1/2- to 2 1/2-quart heavy saucepan over high heat, stirring.
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4
Reduce heat to moderate.
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5
Add flour all at once and cook, beating with a wooden spoon until mixture pulls away from side of pan, about 45 seconds.
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6
Remove from heat and cool slightly, then add 2 raw eggs 1 at a time, beating well with wooden spoon after each addition.
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7
Transfer mixture to pastry bag and pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart.
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8
With a finger dipped in water, lightly tap down points on mounds to make tops round.
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9
Bake profiteroles until puffed and golden, 20 to 25 minutes.
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10
Remove from oven and pierce each profiterole once with a wooden pick.
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11
Turn off oven and return profiteroles to oven, letting them stand in residual heat 5 minutes more.
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12
Transfer to a rack to cool completely.
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13
Horizontally cut off top third of each profiterole with a serrated knife and discard tops.
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14
Force boiled egg through a medium-mesh sieve into a small bowl and stir in parsley.
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15
Spoon a rounded 1/4 teaspoon caviar into each profiterole and sprinkle with a bit of egg mixture.
