Damasco Cream Puffs

Raspberry Jam

1

In a medium saucepan, combine water and raspberries and bring to a boil over medium heat

Reduce heat and simmer for 5 minutes

Remove from heat and puree in blender until smooth

Add liqueur and reserve

Pastry Dough

1

In a saucepan, bring water, cocoa powder, and margarine to a boil over high heat

When mixture thickens, add flour and mix well

Continue cooking until pastry comes away from sides of pan

Remove from heat and transfer to bowl

2

Add egg to dough and mix thoroughly with wooden spoon until smooth

3

Use a spatula or piping bag to shape dough into small balls for profiteroles

4

Bake in hot oven for 10 minutes

Reduce heat to medium and bake for an additional 45 minutes, or until puffs are golden brown and crispy

Remove from oven and let cool

Filling

1

Combine all filling ingredients in a saucepan and bring to a boil over high heat, stirring constantly

Remove from heat, transfer to bowl, and cover with plastic wrap, pressing directly onto surface to prevent formation of skin

Let cool

2

Cut each profiterole in half, creating a small opening for filling

Fill with cocoa cream and replace tops

Arrange on platter with raspberry jam and serve individual portions.