In a medium size sauce pot combine water, salt, sugar and butter and bring to a boil. Add the sifted flour and stir until the paste pulls away from the side of the pot. Transfer the paste to a small mixer fitted with a paddle attachment. Mix on slow and add the eggs slowly, waiting until each addition of eggs is fully incorporated. Enough eggs are added when the back of a wooden spoon can be passed through the paste leaving a channel that fills in slowly. Add the cinnamon followed by the small raisins. Pipe the batter on parchment lined sheet pans. Bake at 350°F in a convection oven for 12 minutes with the vent closed and then for 10 minutes with the vent open. Bake until the pastry has a well-browned color. Serve warm.