Raspberry whip: Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes. Crush the raspberries with a fork until you get a thick compote. Whip the cream to a light foam and fold in the compote until you get a beautiful pink whip (save a little raspberry juice for the frosting).
Cream puffs: Heat the butter, water, salt and sugar in a pot. Whip the flour in when the butter melts. Stir with a wooden spoon while heating the batter until it no longer sticks to the sides of the pot. Remove the batter from the heat and let it cool. Stir the eggs together and add a little at a time to the batter. Stir well so that the eggs are completely absorbed by the batter before adding more. The batter should be soft but not liquid. Pour the batter into a pastry bag and squirt out small portions onto a cookie sheet covered with a layer of baking paper. Bake the cream puffs in the oven at 175°C for 15-20 minutes, until they double in size and become light and golden.
Raspberry frosting: Mix the powdered sugar and the juice to a thick frosting. Fill the cream puffs with raspberry fool and dip them in the frosting.