Instructions

To prepare the profiterole pastry

1. For the cream puff pastry shells, add the water and butter to a saucepan. Bring to a boil.
2. Reduce to medium flame and add the flour and salt, all at once.
3. Cook this mixture stirring constantly for an additional 3 minutes.
4. Cool this mixture for 15 minutes or so until almost at room temperature.
5. Add the eggs, one at a time, beat well after adding each egg until batter is smooth.
6. Cover and chill thoroughly in the refrigerator.
7. Preheat oven to 400 degrees Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
8. Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped.
9. Cool completely on a wire rack.

To prepare the Raspberry Cream Filling

1. Beat the whipping cream, icing sugar and vanilla to firm peaks.
2. Gently fold in the raspberry puree, (I press it through a sieve to remove the seeds)

To fill the profiteroles

1. Place the raspberry whipped cream in a piping bag with a star tip or large round tip. Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.
2. Serve with a dusting of powdered sugar, raspberry coolis and white or dark chocolate ganache.
3. To prepare the dipping sauces:
4. Raspberry Coolis: half a cup raspberry puree + 2 tbsp icing sugar. Stir until sugar is dissolved.
5. White or dark chocolate ganache : Melt together ½ cup chopped chocolate and 3 tbsp whipping cream.