Preheat your oven to 400°F (200°C). In a saucepan, combine water, butter, sugar, and salt, and heat until boiling. Remove from heat and stir in flour until smooth. Let cool for a few minutes, then add eggs one at a time, mixing until fully incorporated.

Shape the Dough

Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring onto a parchment-lined baking sheet, making a circle about 8 inches in diameter. Pipe a second ring on top of the first, creating a double-layered ring.

Bake

Bake for 25-30 minutes, or until puffed and golden brown. Turn off the oven and let the pastry cool inside with the door ajar.

Prepare the Filling

Whip the Cream

In a mixing bowl, whip the heavy cream, crème fraîche, powdered sugar, and vanilla extract until soft peaks form.

Add the Berries

Gently fold in the fresh raspberries into the whipped cream mixture.

Assemble the Paris Brest

Fill the Pastry

Once the pastry has cooled completely, slice it in half horizontally. Fill the bottom half generously with the raspberry whipped cream mixture.

Top and Garnish

Place the top half back on and garnish with additional fresh raspberries and a dusting of powdered sugar before serving.