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1
Heat oven to 425 degrees; line a baking sheet with parchment paper.
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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.
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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.
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4
Remove from the heat and let cool for 3 to 4 minutes.
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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.
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6
Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner.
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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.
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8
Bake until puffed and golden, 20 to 25 minutes.
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9
Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy.
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10
Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes.
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11
Cool on sheet on a rack.
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12
Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water.
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13
Puree the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle.
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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.
