Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper. 

In a medium saucepan, combine water, milk, butter, sugar, and salt for the pastry. Bring pan to a boil over medium heat, then remove from heat and pour in flour all at once. Stir with a wooden spoon until incorporated. 

Once mixed, place saucepan back over heat and stir constantly for 1-1/2 to 2 minutes. This will release moisture. A thin film will form on the bottom of the pan and the dough will come together in a ball.

Transfer dough to a large bowl and use an electric mixer to beat for 1 minute. This allows the dough to cool slightly. Add the eggs one at a time, allowing the egg to be fully incorporated before adding the next. Once all 4 eggs are added, beat for another minute until dough is smooth and forms a ribbon when pulled. 

Transfer dough to a piping bag with a 1/2" round tip. Pipe onto your lined baking sheet 28 puffs, about 1-1/2" in diameter and 1/2" high. Keep puffs 1" apart and try not to make peaks. If a peak does form when you pull your piping bag away, pat the dough down slightly with a wet finger. 

Bake for 10 minutes at 425°F, then reduce temp to 325°F and continue baking for 20 minutes or until golden brown on top. Do not open the oven to decrease temperature. 

Transfer to a cooling rack and cool completely.

In a large mixing bowl, combine heavy cream, sugar, and vanilla extract for the cream. 

Beat on medium-high with your mixer until fluffy and it creates stiff peaks, about 2 minutes. Transfer cream to a piping bag with a large open star tip. 

Once puffs are completely cooled, fill with cream by pushing the piping tip into the side of the puff and filling with cream until full. You can also cut off the top of the puffs and pipe the cream inside. This allows you to place a raspberry in the center before replacing the top, if desired. 

Dust with powdered sugar and serve.