Melt together the margarine, water, milk and salt then mix in the flour and cook for 1 minute. Stir in the eggs slowly and beat well. Pipe a ring onto a lined baking sheet and pipe small profiteroles onto another. Bake in the oven at 170°C for 30-40 minutes. Allow to cool down completely. To make the filling, whip the cream and fold in the cold custard. Cut the choux  ring in half and fill with half of the filing. Next fill the profiteroles and place onto the ring. Pour over the red chocolate and fill any spaces with the red macaroons, berries and fresh fern. Dust with icing sugar, add on a ribbon bow and serve.