Preheat oven to 425?F. 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 over medium heat, then remove from heat and stir in flour all at once with a wooden spoon.

Place the mixture back over medium heat, stirring constantly for 1 1/2 to 2 minutes until a thin film forms on the bottom of the pan and the dough comes together into a smooth ball.

Transfer dough to a large mixing bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly. Add eggs one at a time, allowing each to fully incorporate. Beat another minute until dough is smooth.

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

Bake at 425?F for 10 minutes. Without opening the oven, reduce the temperature to 325?F and bake for an additional 20-22 minutes or until golden brown. Transfer to a wire rack to cool completely.

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

Once cream puffs are completely cooled, fill them with cream using a piping bag. Either pipe cream into puffs' sides or cut off tops, fill with cream, add a raspberry if desired, and cover with tops. Dust with powdered sugar before serving.