Raspberry Cream Puffs

Directions

1. 1
   To make the pate a choux, bring the butter, milk, 1/2 cup water and a pinch of salt to a boil. When the butter is melted, remove from the heat, add the flour all at once and stir with a wooden spoon until the the dough pulls away from the side of the pan. Transfer to a bowl, beat in 1 egg and allow to cool for 10 mins.
2. 2
   Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the remaining eggs into the pate a choux, 1 at a time, then spoon the batter into a piping bag fitted with a large star tip and pipe 15 swirls (about 2 inches diameter) onto the baking sheets. Bake one sheet at a time for 25 mins each, without opening the oven door while cooking. Remove from the oven and allow to cool. Once cool, cut the puffs in 1/2 horizontally.
3. 3
   Meanwhile, whip the cream to stiff peaks, gradually adding the granulated sugar and vanilla extract. Stir in the raspberries, breaking them up and coloring the cream pink. Spoon into a piping bag fitted with a large star tip. Pipe the raspberry cream in a large swirl over the bottom halves of the puffs and top with the top halves. Dust with powdered sugar.