Ricotta and Jam Filling
To prepare profiteroles, preheat oven to 400 degrees F. and trace eight 3-inch circles onto a piece of parchment and place on a baking tray.
Heat water, butter, sugar and salt and bring up to a simmer. Sift flour and add all at once. Stir mixture over medium heat for 2 minutes. By hand or with a mixer fitted with the paddle attachment, add eggs one at a time, blending completely before adding additional egg. To know if you should add the sixth egg, lift a spoon (or the paddle) from the paste. If it “sheets” or leaves batter as you lift it then it does not need egg. If it still feels tight (is hard to pull away) then add the extra egg.
Fit a pastry bag with a large star piping tip. Fill bag and pipe large rosettes of batter onto traced circles. After all the dough has been piped, touch the finishing point of each profiteroles with a finger dipped in water, to flatten the point the tip has left. Brush with egg wash.
Bake profiteroles for 12 minutes at 400 F. Do not open oven yet! Reduce heat to 360 degrees F. and bake for an additional 12 to 14 minutes, until profiteroles are rich golden brown. Allow to cool before filling.
For filling, pulse ricotta in food processor with icing sugar, nutmeg and lemon zest until smooth. Whip cream to medium peak and fold into ricotta.
To assemble, slice profiteroles across lengthwise and spoon or pipe in ricotta filling onto lower half. Stir raspberry jam to soften and spoon 2 Tbsp over ricotta filling. Top with other half of profiterole and dust generously with icing sugar.
The profiteroles can be prepared ahead of time but fill just before serving.