Preheat oven to 400F.

Line two baking sheets with parchment paper and set aside.

Bring your eggs up to room temperature. If cold, place them in a bowl filled with warm water for 5-10 minutes.

Cut the butter into small cubes and set aside.

Measure out your flour and set aside.

Crack the room-temperature eggs into a small pitcher/small bowl and set aside.

Set up your stand mixer with a mixing bowl and paddle attachment. If you're using a hand-mixer, attach your beaters and have a large mixing bowl ready.

Bring the water and the cubed butter to a rolling boil in a large saucepan over medium heat, 3-5 minutes. Stir occasionally with a wooden spoon to make sure the butter melts before the mixture begins to boil.

Dump the flour into the saucepan and stir vigorously with a wooden spoon until clumps of flour have disappeared and a small ball of dough has formed. Turn off stove and remove saucepan from heat.

Immediately turn out the hot dough ball into the mixing bowl. Let rest 1-2 minutes, then beat in eggs, one at a time, until the dough is shiny and smooth.

Scoop the choux pastry onto the prepared baking sheets using an ice cream/cookie scoop. You should get 5-6 puffs per baking sheet.

Bake profiteroles for 30-40 minutes, until the profiteroles are deep golden brown and make a hollow sound when you tap them. (Careful! Hot!)

Remove profiteroles and immediately poke a slit in each with a sharp knife to release steam. Transfer profiteroles to a wire rack to cool completely.

Once profiteroles are completely cooled, slice the tops off each puff and carefully pull out the soft inner dough. Discard inner dough (or eat it, no judgement), then fill the hollow profiteroles with whipped cream -- see below.

Beat heavy whipping cream in a large bowl using a standmixer or a hand-mixer until it's just starting to thicken, 1-2 minutes.

Add the 6 tablespoons raspberry jam and VERY TINY DROP of rose water, then beat to incorporate all ingredients until raspberry rose whipped cream is thick and stiff, 1-2 minutes. Do not overbeat!

Chill raspberry rose whipped cream until ready to fill your profiteroles.

In a small bowl, whisk together the powdered sugar, milk, 1 tbsp raspberry jam, and a VERY TINY DROP of rose water until icing is thick but still pourable. Set aside until ready to ice profiteroles.

Carefully stuff your hollow profiteroles with raspberry rose whipped cream. Dip the cut-off tops in the icing, then place iced tops back on the stuffed profiteroles. Sprinkle with additional powdered sugar if desired, and serve immediately.**