For the cream puff pastry, add the water and butter to a saucepan and bring to a boil. Reduce to medium flame and add the flour and salt, all at once

Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding the eggs, one at a time. Beat well after adding each egg until batter is smooth. Cover and chill for 20 minutes in the refrigerator.

Preheat oven to 400 degrees F.

Pipe circle shapes about 3 inches wide long onto a parchment paper lined baking sheet. The opening of the piping bag or Ziploc bag with the corner snipped off, should be about a half inch wide or slightly bigger.

Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 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. Cool completely on a wire rack.

Puree the raspberries in a food processor or blender then press them through a sieve to remove the seeds.

Whip the cream, icing sugar and vanilla to firm peaks.

Fold the raspberry puree into the whipped cream a couple of tablespoons at a time. Only use enough to flavor the cream without it becoming too soft.

Split the pastry wheels in half with a sharp knife, then pipe in some of the raspberry whipped cream. Replace the tops. Top with chocolate ganache.

Gently melt together the chocolate chips and whipping cream over low heat or in a double boiler.

Spread on top of pastry wheels.