Step 1: Prepare the Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
3. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, shiny, and pipeable.

Step 2: Pipe and Bake the Éclairs

1. Transfer the dough to a piping bag fitted with a large star or round tip. Pipe 4-5 inch (10-12 cm) long strips onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the éclairs are golden brown and crisp.
3. Turn off the oven, crack the oven door open slightly, and let the éclairs cool inside for 10 minutes to prevent deflation. Transfer to a wire rack to cool completely.

Step 3: Make the Raspberry Cream Filling

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Gently fold in the raspberry puree until fully incorporated. Be careful not to deflate the whipped cream.
3. Transfer the raspberry cream to a piping bag fitted with a small round tip.

Step 4: Fill the Éclairs

1. Use a small knife to make a slit in the side of each éclair or poke two small holes in the bottom.
2. Insert the piping tip into the slit or holes and fill each éclair with the raspberry cream. You’ll feel the éclair become slightly heavier as it fills.

Step 5: Prepare the Raspberry Glaze

1. In a small bowl, whisk together powdered sugar, raspberry puree, and milk or cream until smooth and pourable. Adjust the consistency as needed.
2. Dip the tops of the filled éclairs into the glaze, letting any excess drip off. Place them on a wire rack to set.

Step 6: Garnish and Serve

1. Garnish the éclairs with fresh raspberries, a dusting of powdered sugar, or edible flowers for an elegant finish.
2. Serve immediately or store in the refrigerator until ready to enjoy.