Preheat oven to 200 °C. Bring the water, butter and cardamom up to boil in a saucepan. Add the flour, a little at a time and stir vigorously with a wooden spoon for example, until the batter releases from the bottom and edges.

Take the pan from the heat and add the eggs, one at a time, while stirring vigorously. It's important to move quickly so fat, eggs and flour mixes well with each other.

Click the batter into walnut sized on a baking sheet with parchment paper. Bake in middle of oven until puffed and got a golden color, about 20 minutes. Allow to cool.

Filling: Whip the cream until fluffy and mash the raspberries with a fork. Gently fold the raspberries into the cream. Mash the almond paste with a fork and mix with a little of the whipped cream to a spreadable consistency.

Split the petits-choux on the middle. Fill with almond paste and the raspberry whipcream. Top with powdered icing sugar.