Chocolate-Cognac Profiteroles with Raspberry Sauce

• 3/4 cup water
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 3/4 cup all purpose flour
• 4 large eggs
• Chocolate-Cognac Cream
• Raspberry Sauce
• Chocolate Sauce

1. Preheat oven to 375F.
2. Line 2 baking sheets with parchment paper.
3. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan.
4. Bring to boil.
5. Remove from heat.
6. Add flour; stir vigorously with wood spoon until mixture is smooth.
7. Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff).
8. Stir 2 minutes longer to allow flour to cook thoroughly.
9. Remove from heat.
10. Make well in center; break 1 egg into well.
11. Stir vigorously until egg is incorporated and mixture is smooth.
12. Repeat with remaining eggs, adding 1 at a time.
13. Transfer dough to pastry bag with 1/2-inch plain round tip.
14. Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets.
15. Bake profiteroles until puffed and golden, about 35 minutes.
16. Cool on sheets.
17. (Can be made 1 day ahead.
18. Store airtight at room temperature.)
19. Cut 12 profiteroles horizontally in half (reserve remainder for another use).
20. Fill each bottom half with 1 heaping tablespoon chocolate cream.
21. Cover with tops.
22. (Can be made 3 hours ahead.
23. Cover; chill.)
24. Divide Raspberry Sauce among 4 plates.
25. Top each with 3 profiteroles.
26. Drizzle with Chocolate Sauce.

water, butter, sugar, salt, flour, eggs, chocolatecognac cream, raspberry sauce, chocolate sauce

Taken from www.epicurious.com/recipes/food/views/chocolate-cognac-profiteroles-with-raspberry-sauce-104081 (may not work)