Place the milk, water, salt, and butter in a saucepan and bring to a boil. Stir in the flour.

Keep stirring until the dough pulls away from the sides of the pot.

Remove from heat and beat in one egg. Let cool for 10 minutes.

Transfer to a stand mixer and beat in the other 3 eggs and let cool for 30 minutes.

Preheat oven to 425 degrees Line a baking sheet with parchment paper.

Fit a pastry bag with a large open star tip. Fill the bag with the choux and pipe it out onto the prepared baking sheet using a circular motion.

Place in oven and bake for 30 minutes

Remove from oven, let cool completely. Cut each pastry in half, horizontally.

Puree 1/4 cup of the blackberries and strain it to remove the small seeds. The rest cut into small pieces.

Beat the whipped cream until stiff peaks form.

Beat in the vanilla and 2 tablespoons of powdered sugar.

Fold the blackberry puree and chopped basil into the cream.

Add the puree to the cream one tablespoon at a time in streaks.

Place the bottom pieces of the Choux pastry on a serving plate.

Evenly distribute the cream on top. Scatter the blackberry pieces over the cream.

Place the tops over the cream. Sprinkle the tops with powdered sugar. Garnish with extra basil and blackberry pieces and serve.