The perfect recipe, perfect always without fail with thanks to Renato Briffa :
You will need:
250 ml water
125g Stork margarine [packet]
120g strong flour
3 to 4 eggs
Preheat oven to 220 C and place a large pan of water at the bottom of the oven so that there is moisture in the oven.
Put the water in a saucepan and add the Stork margarine cut into small pieces
Bring to a boil and remove from heat.
Add sieved flour and mix well. I use a wooden spoon.
Return to moderate heat and stir continuously until mixture leaves the sides of the pan.
Remove from heat and allow to cool.
Beat the eggs in a separate container and gradually add to the pan.
Do not add all the eggs at once and stop when the mixture is at dropping consistency. A good test for this is to check that the mixture flows back when it is stirred on one direction.
Place in piping bag with a nozzle of your choice and pipe onto a baking sheet.
Bake at 220 C for 25 minutes without opening door.
Bake further if required.
Allow to cool.
Cut open. Dip the top side of each profiterole into melted chocolate.
Pipe some fresh cream top with some raspberries.
Stork Margarine is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.
Photos: Stefan Stafrace
With thanks to Paradise Zone, Ange by Maria Bonavia, Flormar and Nicole Mizzi