In a saucepan combine water, salt, sugar and butter and bring to a simmer over high heat, allowing butter to melt.

Lower heat to medium and add sifted flour all at one and stir with a sturdy wooden spoon for about three minutes. The mixture will form a ball that pulls away from the sides of the pan, and will leave a film on the bottom and sides as you continue to stir the ball in a figure eight pattern.

Remove from heat and transfer to the bowl of electric mixer. Allow to stand for about one minute to cool slightly.

Turn the mixer on low-medium and add eggs one at a time mixing after each addition.

After adding all four eggs check for correct consistency. Pull the handle of the wooden spoon quickly through the mixture so that it leaves a groove. If the groove slowly closes in on itself you have the right consistency. If not add a bit of egg white and test again.

Fill a large pastry bag fitted with a 1/2 inch plain tip.

Pipe the dough into 3 inch circles mounded slightly so that they are about 1 1/2 inches in height. They do not have to be perfect! Just keep your tip slightly above the parchment as you pipe.

Brush with egg wash, smoothing dough slightly as you go. Sprinkle with slivered almonds.

Bake at 400 degrees for 20 minutes and pastries are puffed and golden.

Reduce heat to 300 degrees and continue baking for 20 minutes.

Cool on rack for at least 20 minutes.

Whip the cream until stiff peaks form. Whip in raspberry jam to fully incorporate.

Fill a pastry bag fitted with a star tip.

Slice each pastry in half horizontally. Pipe cream on bottom half of each pasty. Add pastry top and sift with confectioners sugar.