Instructions (Choux Pastry):

1. Preheat oven 200°C/Gas mark 6. Line a baking tray with non stick baking parchment.
2. Put the water, butter, salt and sugar into a medium saucepan. Heat gently until butter melts, and water is boiling.
3. Beat in the flour until mixture leaves the sides of the saucepan. Remove from the heat, and beat in the vanilla extract.
4. Gradually beat in the egg to the mixture, until smooth, thick and glossy.
5. Put spoonfuls of mixture, spaced well apart, on to the baking tray.
6. Cook for 15–20 minutes until golden brown and risen.
7. When cooked, make a small slit in each bun and return to oven for a further 5 minutes. Remove from the oven and leave to cool.
8. Remove from the oven.

Instructions (Filling):

1. Mix together the cream cheese, sugar, and lemon juice in a bowl. Gently fold in the raspberries.
2. Spoon the raspberry mixture into the choux buns.
3. Sprinkle with icing sugar and serve!