- In a saucepan, mix the water, butter, salt and sugar; bring to a boil, remove from heat, and immediately add all the flour. Stir thoroughly, and put on a small heat, stirring constantly and boiling until dense and homogeneous state.
- Remove the dough from the heat, and let it cool for 10 minutes. Add the eggs one at a time, stirring each time until smooth.
- Put the dough in a circle of the desired diameter (I have it 12cm | 4.72 inch), and bake the pastry at 392F (200C) for 20-25 minutes.
- Right after baking, place the resulting cake layers in a container for at least 1 hour at room temperature.
Combine all the ingredients, and whip.
- Put the raspberries on a medium heat, and cook until boiling. The berries should extract the juice.
- In a separate bowl, combine the sugar and starch; mix well, and add it to the raspberries. Cook until thick, and cool to room temperature.
- Place a choux cake layer (either cut lengthwise into two halves, or whole), and pipe the cream in a circle over it.
- Spread a layer of raspberries on top, and coverit with a second choux cake layer. Then the cream again and raspberries.
- Top the dessert with cream and raspberry slices.