Profiteroles With Raspberries

  1. Heat oven to 425 degrees; line a baking sheet with parchment paper.
  2. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted.
  3. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds.
  4. Remove from the heat and let cool for 3 to 4 minutes.
  5. Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition the batter will come apart after each egg is added but will reunite as you stir.
  6. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner.
  7. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
  8. Bake until puffed and golden, 20 to 25 minutes.
  9. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy.
  10. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes.
  11. Cool on sheet on a rack.
  12. Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water.
  13. Puree the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle.
  14. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry puree.

unsalted butter, salt, flour, eggs, raspberries, cream

Taken from cooking.nytimes.com/recipes/1013328 (may not work)

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