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Choux pastry
100 ml water
80g butter
pinch salt
100g plain flour
3 Eier

Filling:
100 g puréed raspberries
60 g granulated sugar
3 leaves gelatin
3 tablespoons orange juice
2 tablespoons rum
250 ml whipped cream
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For the dough bring water together with butter and salt to the boil. Add flour and stir at a low heat until dough clumps together in a ball a and comes away cleanly from the sides of the pot. Remove from the heat and allow to cool. Now add the eggs in one or two batches and stir.
Take a a piping bag with a nozzle and spoon the choux pastry mixture into the bag. Grease a baking tray, preheat the oven to 200° C and pipe small balls onto the baking tray and bake for about 12-15 minutes, cool.
For the filling soak gelatin in cold water. Slightly heat orange juice and rum, add gelatin and stir until smooth. Fold in puréed raspberries and granulated sugar, whip the cream and fold in raspberry mixture. Allow to rest in the fridge for one hour. Cut profiteroles in halves and fill with the cream.