Cream Puffs

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with Silpat or parchment paper.

In a medium saucepan, combine water, milk, butter, 1 tsp sugar, and salt. Bring just to a boil over medium heat.

Remove from heat and stir in flour all at once with a wooden spoon until fully incorporated. Place back over medium heat, stirring constantly for 1.5 to 2 minutes to release extra moisture and partially cook the flour. A thin film will form on the bottom of the pan, and the dough will come together into a smooth ball.

Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool slightly. Add eggs one at a time, allowing each to fully incorporate before adding the next. Beat for another minute until the dough is smooth and forms a thick ribbon when pulled up.

Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 28 puffs, each about 1.5 inches in diameter and 0.5 inches tall. Keep them 1 inch apart. Avoid making peaks; if you do, wet your fingertips lightly with water and smooth them out.

Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce the temperature to 325°F (160°C) and bake for an additional 20-22 minutes, or until golden brown on top. Transfer to a wire rack to cool completely.

In a large mixing bowl, combine heavy cream, 4 Tbsp sugar, and vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (about 2 minutes).

Transfer the whipped cream to a piping bag fitted with a large open star tip.

Once the cream puffs are completely cooled, fill them with the cream. You can either pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or cut off the tops of the puffs and pipe cream inside. If desired, push a raspberry down into the center before covering with the tops.

Dust the filled cream puffs with powdered sugar and serve immediately.