Preheat oven to 425?F and line a rimmed baking sheet with Silpat or parchment paper.

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat and stir in flour all at once with a wooden spoon.

Place mixture back over medium heat and stir constantly for 1 1/2 to 2 minutes until a thin film forms on the bottom and dough becomes a smooth ball.

Transfer dough to a mixing bowl and beat on medium speed for 1 minute to cool slightly. Add eggs one at a time, fully incorporating each before adding the next. Beat for another minute until smooth and thick.

Transfer dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2? in diameter and 1/2? tall, keeping them 1" apart.

Bake at 425?F for 10 minutes, then reduce temperature to 325?F and bake for an additional 20-22 minutes until golden brown. Transfer to a wire rack to cool completely.

In a large mixing bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (about 2 minutes). Transfer to a piping bag fitted with a large open star tip.

Once puffs are cooled, fill them with cream using one of two methods: either pipe cream into the side of the puffs or cut off the tops and pipe cream inside, adding a raspberry if desired, then replace the tops. Dust with powdered sugar before serving.