Profiteroles

Makes 4 dozen

Ingredients

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

1C         Chilled whipping cream

1/4 cup sugar

1/4 cup unsweetened cocoa powder

2 tablespoons Cognac or brandy

Using electric mixer, beat cream and sugar in medium bowl to soft peaks. Add cocoa and Cognac; beat until peaks form. (Can be made 6 hours ahead. Cover; chill.)

Raspberry sauce

1 12-ounce package frozen unsweetened raspberries, thawed, juices saved

3 tablespoons sugar

1 teaspoon fresh lemon juice

Combine raspberries with juices, sugar and lemon juice in processor; blend until smooth.

Pour into strainer set over bowl.

Press on solids to extract as much juice as possible;

Discard solids in strainer. (Can be made 1 day ahead. Cover; chill.)

Chocolate sauce

1/2 cup whipping cream

3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Bring whipping cream to simmer in small saucepan.

Remove from heat.

Add chopped chocolate; stir until chocolate is melted and smooth.

Cool sauce until lukewarm. (Sauce can be prepared 1 day ahead.

Cover and refrigerate.

Rewarm over low heat until just lukewarm and pourable, stirring frequently.)

Process

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan.

Bring to boil.

Remove from heat.

Add flour; stir vigorously with wood spoon until mixture is smooth.

Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff).

Stir 2 minutes longer to allow flour to cook thoroughly.

Remove from heat.

Make well in center; break 1 egg into well.

Stir vigorously until egg is incorporated and mixture is smooth.

Repeat with remaining eggs, adding 1 at a time.

Transfer dough to pastry bag with 1/2-inch plain round tip.

Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets.

Bake profiteroles until puffed and golden, about 35 minutes.

Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)

Cut 12 profiteroles horizontally in half (reserve remainder for another use).

Fill each bottom half with 1 heaping tablespoon chocolate cream.

Cover with tops. (Can be made 3 hours ahead.

Cover; chill.)

Divide Raspberry Sauce among 4 plates.

Top each with 3 profiteroles. Drizzle with Chocolate Sauce.