Place into a bowl, mix with an electric whisk until the raspberries are completely broken up 

Into a clean bowl, strain the mixture through a fine mesh sieve, using a spatula to push all the way through – discard the seeds and remaining pulp

Add the remaining whipping cream and icing sugar and mix until combined and the cream starts to form soft peaks

Spoon the cream into a piping bag and a fill each individual profiterole case

Build the profiterole tower, then heat the callets in the microwave with the whipping cream, heat for 20 seconds at a time until a smooth sauce is formed

Pour the white chocolate sauce over the profiterole tower, for added theatre do this at the table in front of your diners