Step by step method

1. Preheat the oven to 170°C. Place the water, milk, Stork Bake, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
2. Remove the pan from the heat and quickly add all the flour at once, beating with a wooden spoon until smooth.
3. Turn the heat down to medium, place the pan on the heat again and cook for about a minute, constantly stirring until the mixture comes away from the edge of the pan.
4. Remove the pan from the heat completely and slowly add in the eggs, beating thoroughly after each one, until you have a smooth batter, that just falls off the spoon (you may not need to add all the eggs).
5. Fill a large piping bag (with a 1.5cm round nozzle) with as much mixture as it can take. Allow the pastry mix to cool in the piping bag for five minutes.
6. Line a large baking tray with greaseproof paper and pipe on dessert-spoon sized rounds, leaving at least 3cm between them. Use a wet fingertip to pat down any "spikes" that may remain from your piping nozzle.
7. Bake the choux pastry in the preheated oven for 30 - 35 minutes or until a very pale golden brown – switch off your oven. Remove from the oven, and pierce a 1cm hole in the base of each profiterole, and return to the off oven for 10 minutes - this will help them dry out, and not collapse when removed from the oven.
8. Once they have dried out for 10 minutes, allow to cool on a wire rack on the countertop.
9. In a medium sized saucepan, heat the milk to just under boiling point.
10. In a medium sized bowl, lightly beat the eggs with the sugar, then add the cornflour and flour.
11. Slowly pour the hot milk onto this mixture, stirring quickly.
12. Pour your mixture into the same medium sized saucepan, and place on a medium heat to cook, stirring until the mixture becomes very thick.
13. Be sure to stir thoroughly, otherwise the mixture will catch on the bottom of the saucepan, form lumps and stick.
14. Remove from the heat, add the vanilla extract, Stork Bake, cinnamon and nutmeg.
15. Allow to cool to room temperature.
16. Break the chocolate into very small pieces and place in a small bowl.
17. Heat the cream until starting to boil, then pour over the white chocolate.
18. Allow to sit for 30 seconds, then gently stir to completely melt the chocolate.
19. Allow to cool and thicken slightly – you still want to be able to pour it, but not completely runny.
20. Slightly widen the holes at the bottom of your profiteroles, until big enough to fit in your piping nozzle.
21. Fit a round nozzle to your piping bag, and fill it with your milk tart mixture.
22. Holding each profiterole upside down, pipe in as much milk tart mixture as you can, repeating until all the profiteroles are filled.
23. Dip the tops of the profiteroles in the white chocolate ganache, allow to "set" slightly before serving.