Step by step method

1. Preheat the oven to 200ºC.
2. Place the Stork Bake, water and sugar into a large saucepan.
3. Place over a low heat to melt the Stork Bake. Increase the heat and add in the flour and salt all in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10 - 15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.
8. Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon onto the baking tray. This ensures a crisper topping.
9. Bake for 25 - 30 minutes, until golden brown. If too pale, they will become soggy when cool.
10. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
11. Lightly whip the cream and icing sugar until soft peaks form. Do not over whip.
12. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles.
13. If a piping bag is not available, cut the profiteroles in half and spoon in the cream with a teaspoon.
14. Place the chocolate in a bowl that fits over a pot with boiling water (the bowl should not touch the water).
15. Melt chocolate with the Stork Bake to make a spreadable ganache style icing.