Defrost the profiteroles and chocolate sauce according to the pack instructions. To make the caramel, put the sugar and 3 tablespoons of cold water in a wide metal pan over a low heat. Melt gently while stirring, to dissolve the sugar. Increase the temperature and simmer, without stirring, until golden. Cool slightly.
Dip one side of each profiterole in the caramel and make a first layer on a round serving platter using 15 profiteroles, placing 6 strawberries around the outside edge (dip the strawberries in caramel, too). Build up to a point using the remaining profiteroles and strawberries – you should aim for at least 4 layers, with another profiterole sitting on top.
Melt the chocolate in a bowl set over a pan of gently simmering water. Drizzle the remaining caramel and the melted chocolate over the profiteroles. Serve with the chocolate sauce from the profiterole pack.