# Put the cold water and margarine into a pot. Melt the margarine over very low heat, and add salt and
sugar.
# When the margarine melts, add the
flour immediately, cook over low heat for 10 minutes by stirring quickly, remove from the stove.
# When the dough becomes tepid, break the eggs one by one while getting a good mixture at each time.
# By this way set the oven to 347 F. Take tbsp sized pieces from the dough and place on the greased oven tray.
# Cook in the hot oven for 15 minutes. Do not open the oven while cooking definitely. Turn off the oven when the time ends but do not open it yet, wait until the profiteroles cool down in it.
# Prepare the cream when they are cooling down. Put the
milk,
sugar, egg, and
flour, and mix them while they are cold, and then cook over medium heat by stirring consistently until it reaches the consistency of thick pudding.
# Add the margarine and vanilla when you remove the pot from the stove, and mix well. To prevent the butter become on the surface, cool the cream down by stirring time to time.
# Cut the cooked profiteroles into to pieces, fill the cream between them, and place on the service plate.
# In the meantime prepare the covering; put the chocolate, margarine and
milk into a heat resistant cup, and place this cup, for melting the chocolate, into the boiling water in a pot.
# Pour the melted mixture all over the profiteroles on the oven tray and serve.
