Raspberry Chocolate Whipped Cream Profiteroles

Spring is here, and I simply can't wait for berry season. Until then, I will have to content myself with the fact that my chickens know it is spring too, and are laying eggs like crazy. I have dozens and dozens. Eggs are rolling off my kitchen counters. I am giving them away to my friends, neighbors, even the mailman.
In an effort to use up some of this lovely bounty (I know, I am spoiled rotten) I made choux, which is a magical pastry dough that is cooked and then baked in the oven to a fantastical puffy, golden lightness. And then I stuffed each lovely light-as-air orb with kir royal infused whipped cream and a raspberry and dipped the tops in dark chocolate.
This should do until strawberry season.

Choux Dough:

• 1 stick butter
• 1/2 cup milk
• 1/2 cup water
• pinch salt
• pinch sugar
• 1 cup flour 
• 5 eggs

Procedure:

Preheat oven to 425 degrees with two racks in the middle third of oven

1. In a medium saucepan over high heat, bring butter, milk and water to a boil. Once boiling, Add salt, sugar and flour all at once. Don't be alarmed if it seems a lumpy mess at first, just stir briskly with a wooden spoon or stout whisk. The mixture will quickly become smooth. Continue stirring a few more minutes until the mixture becomes a bit dry.
2. Remove from heat and let cool a moment or two and then add eggs one by one, stirring very well after each to fully incorporate. Don't worry if the mixture looks a bit curdled, it will come back together. 
3. Spray or use silpat mats and prepare two half size sheet pans and either pipe or drop rounded spoonfuls of dough onto pans. Pop into reheated oven and IMMEDIATELY turn the heat down to 375 degree. Bake approximately 25-30 minutes, rotating pans halfway through baking time, until puffs are well risen and lightly golden brown. 
4. Remove from oven and allow to cool on cooling racks before proceeding

Raspberry Whipped Cream:

• 1 cup heavy cream
• 1 Tablespoon confectioner's sugar
• 1 teaspoon raspberry liquor, like Chambord or vanilla extract

1. In a very cold bowl, with a very cold whisk (I put mine in the freezer for a few minutes) whip heavy cream just until it holds soft clouds. This takes about three seconds, less time than it takes to hunt up the blades for the electric mixer. Much easier to do it by hand. Really. 
2. Add sugar and favoring and give it a few more turns with the whisk, just until it holds firmer peaks. C'est fini. 

Assembly:

Choux

• Whipped Cream
• Raspberries
• Melted chocolate: 6-8 ounces of your favorite, melted in a bain marie or the microwave on 50% power.

1. Using a bread knife, split the choux open, they will be quite hollow inside. 
2. Add a dollop of cream into the hollow, then a raspberry. Replace the cap.
3. Spoon melted chocolate over the top. I like to refrigerate them, so that the chocolate gives a nice, satisfying snap, and the cream stays chilly. 

Divine.

Makes about 30-33 2-inch choux, enough for 10-11 dessert servings.