In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
Bring the mixture to a simmer over medium heat
Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
Use a large round tip pipe rounds onto parchment-covered baking sheets.
any size - squeeze, fill in (don't move the piping bag in circles), stop squeezing and circle off to try to avoid points
carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
Bake in 425 degree oven for ten minutes.
Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
In the last 5 mins of baking pierce with a skewer or chopstick to allow steam to escape and dry the inside.
Let cool.
Stabilized Raspberry Whipped Cream
stir the gelatin into the cold water and let bloom 5 mins
puree the raspberries and strain to get the seeds out
stir in the whipping cream and beat with a mixer
as it starts to thicken slowly add the sugar, then the vanilla
Microwave the gelatin until melted, about 15 seconds
set aside and let cool slightly
Keep whipping the cream until it reaches soft peaks
While beating slowly pour the gelatin into the cream
Beat until you get stiff peaks (don't over beat)
Assembly
Cut open the cream puffs
With a large closed star tip pip the stabilized whipped cream into each bottom