✨Recipe: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour measured correctly 4 eggs (large), room temperature Ingredients for Cream Filling and Garnish: 2 cups heavy whipping cream chilled 4 Tbsp granulated sugar 1 tsp vanilla extract 28 raspberries optional 1 Tbsp powdered sugar to garnish Instructions: 1. Preheat oven to 425°F 2. Making the dough: In a medium / small saucepan, combine water, whole milk, butter, sugar, salt & bring to a boil over medium heat. As soon as it comes to a boil, remove from heat and add in flour. Once flour is incorporated, place back on heat and stir constantly for about 2 minutes to release extra moisture and partially cook flour. The dough will come together and you’ll see a film form on the bottom of the pan. 3. Transfer the dough immediately to a large mixing bowl and beat using an electric mixer on medium speed for about 1 minute to cool the mixture down. Slowly add in 4 room temperature eggs. One at a time, until fully incorporated. Beat another minute until dough is smooth and forms a thick ribbon when it’s pulled up. 4. Transfer the dough to a pipping bag fitted with a half inch round tip. On a baking sheet lined with parchment paper, pipe 28 puffs each 1 ½ in in diameter and 1 ½ in tall. Keep 1 inch apart. With a wet finger tip, pat down any peaks that form. 5. Place in a 425F oven for 10 minutes, and then reduce heat to 325F and bake 20-22 minutes or until golden brown. Transfer to a wire rack and let cool completely. 6. Make the cream: in a large bowl combine COLD whipping cream, sugar, and vanilla. Beat over medium high speed for about 2 minutes or until fluffy with stiff peaks. Transfer cream into a piping bag fitted with a star shape tip. And assemble cream puffs. Dust with powdered sugar, serve and enjoy! 😉 - @littleremyfood