Preheat the oven to 200°C (392°F) with heat from the top and bottom, using the middle rack.

In a saucepan, bring the water, butter, and salt to a boil. Add the flour all at once and stir until the dough pulls away from the sides of the pan.

Remove the saucepan from heat, allow to cool slightly, and then add the eggs one at a time, stirring continuously until the mixture is smooth and shiny.

Transfer the choux pastry to a piping bag fitted with a star tip.

Pipe small portions of the dough, about 5 cm in diameter, onto a baking sheet lined with parchment paper.

Place the mini choux in the preheated oven. After 20 minutes, lower the temperature to 180°C (356°F) and bake for an additional 5 to 8 minutes until golden brown. Important: Do not open the oven door during baking.

After baking, turn off the oven, wait 5 minutes, and then slightly crack the oven door with a wooden spoon to allow the choux to cool slowly and maintain their shape.

Allow the baked choux to cool completely.

For the filling, whip the cream with powdered sugar until stiff peaks form.

Cut the choux horizontally and fill them with the whipped cream.

Decorate the whipped cream with fresh raspberries.

Dust the choux with powdered sugar if desired.