Profiteroles With Raspberries

Directions

1. 1
   Heat oven to 425 degrees; line a baking sheet with parchment paper.
2. 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. 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. 4
   Remove from the heat and let cool for 3 to 4 minutes.
5. 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. 6
   Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner.
7. 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. 8
   Bake until puffed and golden, 20 to 25 minutes.
9. 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. 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. 11
    Cool on sheet on a rack.
12. 12
    Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water.
13. 13
    Puree the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle.
14. 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.