How to Make Cream Puffs:

1. Preheat Oven: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
2. Combine Liquids and Butter: In a medium saucepan, combine ½ cup water, ½ cup milk, 8 Tbsp butter, 1 tsp sugar, and ¼ tsp salt. Bring just to a boil over medium heat, then remove from heat.
3. Add Flour: Stir in 1 cup flour all at once with a wooden spoon.
4. Cook Dough: Place back over medium heat, stirring constantly for 1 ½ to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan, and the dough will come together into a smooth ball.
5. Cool and Add Eggs: Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
6. Pipe Puffs: Transfer the dough to a piping bag fitted with a ½” round tip. Pipe 28 puffs, each 1 ½” diameter and ½” tall rounds. Keep them 1″ apart and avoid making peaks. If you get peaks, wet finger tips lightly with water and smooth them out.
7. Bake: Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How to Make Filling for Cream Puffs:

1. Whip Cream: In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
2. Fill Puffs: Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.