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