Preheat oven to 450*. Grease large cookie sheet. Bring butter and water to boil, add flour and stir until it forms a ball. Remove from heat and cool slightly. Beat eggs on at a time. add salt. Drop by teaspoons onto the sheet. Bake @ 450* for 15 minutes; lower to 350* for 10 to 25 minutes. Remove to cool rack.

Whip cream until stiff then add sugar & Amaretto

Place Raspberries & syrup in blender. Puree for 10 seconds. Pass through sieve (discard seeds) In a small saucepan, mix cornstarch with 1 tbs water. Add puree, heat stirring until mixture thickens & starts to boil. Cool

Slit cream puffs, fill with cream filling & pour sauce over. each one before serving