✓ Heat water and butter in a small saucepan until boiling

✓ Combine flour and salt; add to hot liquid mixture and whisk vigorously

✓ Cook dough on low heat, stirring continuously with a wooden spoon or spatula

✓ Transfer dough to a mixing bowl and cool slightly

✓ Beat in eggs one at a time, ensuring each is fully incorporated

✓ Pipe dough onto a baking sheet to form choux shells

✓ Bake for 20-25 minutes or until golden brown

✓ Prepare craquelin topping by mixing flour with brown sugar and softened butter

✓ Apply craquelin topping to cooled choux shells; brush top with water or milk

✓ Spoon raspberry cream filling into piping bag fitted with a small round tip

✓ Pipe filling into each choux shell