Procedure

Preaheat the oven to hot 200°C
Place 250ml water with the butter and heat until the butter has melted.
Bring to boil, remove from heat and add the flour all at once.
Return to the heat and stir until the mixture forms a thick, smooth paste.
Set aside to cool lightly.
While beating with electric beaters, add the eggs gradually. Beat well after each addition to form a thick smooth glossy paste.
Spoon walnuts-sized balls on to a lightly greased baking sheet at 5cm interval.
Sprinkle lightly with water and cook for 25 minutes.
Remove from oven and make a small hole in the base of each profiterole with the point of a knife.
Return to oven with hole uppermost and leave them to dry for about 5 minutes.
Allow to cool on a wire rack.
For the filling, beat cream until stiff peaks form, then mix in the melted white chocolate and Grand Marnier.
Spoon into a piping bag and pipe the filling into the profiteroles and pile on a serving dish.
Lightly crush the rasberries with a fork and add the icing sugar.
Spoon rasberries over profiteroles just before serving,