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preheat the oven to 220°C.
measure the water, butter and salt into a small pan and bring gently to a simmer.
dump in the flour and beat until a paste forms.
keep the paste and pan over the heat and keep beating until it forms a smooth dough that comes away from the sides of the pan.
remove from the heat and transfer to a cold bowl, keep beating to cool it down.
crack in the eggs one at a time and mix well, not adding another until the previous is fully incorporated.
put the mixture into a piping bag and squeeze out small rounds onto a greaseproof lined baking tray. They should be all the same size.
use a damp finger to push down any spikes in the rounds.
bake for 15 minutes until puffed up, golden and dried out. Then allow to cool.
blitz the raspberries to a puree and/or push through a sieve to remove the seeds.
whisk the cream to stiff peaks and fold through enough icing sugar to sweeten to your liking.
stir in the raspberry puree and then transfer the pink cream into a piping bag.
melt the chocolate gently in a bowl over a pan of simmering water.
poke a hole in each of the cooled profiteroles and pipe the pink cream in.
arrange several on a plate and drizzle with melted white chocolate or dunk each one into the melted chocolate individually.
garnish with fresh mint and whole raspberries, then tuck in with someone special.

• cold water (250ml)
• butter, diced (100g)
• pinch of salt
• plain flour (125g)
• 4 eggs
  
  
• to fill and coat
• raspberries (100g)
• glug of double cream (200g)
• dusting icing sugar (50g)
• white chocolate (200g)
  
  

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Profiteroles