Cream Puffs

1. Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper. 
2. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
3. Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture 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.
5. Transfer the dough to a piping bag fitted with 1/2″ round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks.
6. Bake at 425˚F for 10 minutes in 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.

Cream Filling and Garnish

1. In large mixing bowl, combine 2 cups heavy cream, 4 tbsp sugar, 1 tsp vanilla extract and raspberries (optional). 
2. Beat on medium-high speed until fluffy with stiff peaks (2 min). 
3. Transfer to a piping bag fitted with a large open star tip. 
4. Once cream puffs are cooled, fill with cream, one of these two ways:
5. • Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back.
   • 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.