Make the Choux

1. Heat: In a saucepan, combine water, butter, sugar, and salt. Bring to a simmer until the butter is fully melted.

2. Add Flour: Add flour all at once and stir vigorously over medium heat until the dough pulls away from the sides and forms a smooth ball (about 1–2 minutes). You’ll know it’s ready when a thin film forms on the bottom of the pan — this tells you the starches have fully cooked and the pastry will hold its shape.

3. Cool Slightly: Transfer to a bowl and let cool for 5 minutes.

4. Add Eggs: Add eggs one at a time, mixing fully between each. For the final egg, add it slowly and check for the V-drop: lift your spatula — the dough should hang down in a smooth, glossy triangle. If it breaks off jaggedly, it needs a little more egg. If it slides off in a ribbon, stop there.

Shape & Bake

1. Pipe: Pipe or spoon small rounds (about 1–1.5 inches) onto a lined baking sheet.

2. Bake: Bake at 400°F (200°C) for 20–25 minutes until puffed and golden.

3. Dry Out: Turn off the oven, crack the door, and let them sit for 5–10 minutes to prevent collapse. This step matters — trapped steam is what causes shells to go soft and sink as they cool.

4. Cool completely before filling.

Make the Filling

1. Whip cream with powdered sugar and vanilla until soft peaks form.

Assemble

1. Fill: Slice each profiterole in half or poke a hole in the bottom.

2. Add: A spoonful of raspberry jam and a dollop of whipped cream.

3. Top: Replace the top or leave slightly open.

Chocolate Drizzle (Optional)

1. Melt chocolate with cream until smooth, then drizzle over assembled profiteroles.