| http://www.w3.org/ns/prov#value | - I think the smooth pastry does give a more professional feel to the final presentation of the profiteroles.For the pastry recipe, you could refer to any choux pastry recipes that you could get hold on from online or other resources, but maybe consider the equal water and milk formula (if the reference recipe only uses water).For the refreshing raspberry cream filling, I simply whisked double cream
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