Heat the water and butter gently in a saucepan until melted. Bring to the boil then add the flour and beat until it forms a smooth ball that leaves the sides of the pan almost clean. Leave to cool for 10 minutes.
Gradually mix in the eggs and vanilla until thick and smooth. Spoon the choux mixture into a large nylon piping bag fitted with a 1 cm (½ inch) plain piping tube and pipe 7.5 cm (3 inch) diameter circles on a greased baking sheet.
Sprinkle with the flaked almonds then bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Make a small slit in the side of each choux ring for the steam to escape then return to the turned-off oven for 5 minutes. Leave to cool.
Slit each choux ring and fill with crème fraîche mixed with half the icing sugar then sprinkle with the raspberries. Arrange on a serving plate and dust with the remaining icing sugar. These are best eaten on the day they are made.