1/2 cup frozen raspberries, thawed and mashed, or 1/2 cup raspberry jam
Heat oven to 400 degrees F.
Shells: In a large saucepan, bring water and butter to a full rolling boil. Reduce
heat to low, and using a wire whisk, stir in flour vigorously, until mixture forms
a ball (about one minute). Remove from heat.
Beat in eggs, all at one time, and
continue beating until smooth. It is best to use a sturdy spoon, such as a wooden
spoon for this step.
Drop dough by heaping teaspoonsful onto an ungreased baking
sheet. (About 12 evenly spaced mounds).
Bake until puffy and golden colored, 30 to 35 minutes.
Cool in draft-free area.
Using a serrated knife, cut off tops and
pull out filaments of soft dough, leaving a hollow shell with a lid. Fill each shell
with filling (below) and dust with the confectioners' sugar a few minutes before
Filling: In a medium size mixing bowl, fold together whipped topping and raspberries
until mixed well. Spoon into baked shells according to instructions above.