The small cabbages:
Preheat the oven to 425 F (220 C).
Cover two baking sheets with a silicone mat or parchment paper.

In a thick-bottomed saucepan, bring the water, milk, butter, salt, and sugar to a boil.
When the mixture has reached a boil, add the flour all at once and stir vigorously with a wooden spoon for 1 minute until a ball of dough forms that comes away completely from the bottom of the saucepan.
Pour this ball into the bowl of the mixer, fitted with the whisk, then add the eggs one by one, whisking quickly.
The choux pastry should have a smooth consistency, but it should not be too soft.
Put the pastry in a piping bag fitted with a smooth tip, then deposit small round balls of pastry, 2 inches (5 cm) in diameter, spacing them 2 inches (5 cm) apart.
Smooth the tops with a damp finger.

Bake the cabbages for 10 minutes, then reduce the oven temperature to 350 F (180 C) and continue cooking for 25 minutes.
Remove from the oven and put the cabbages on a wire rack to cool completely.

Sugar cream sauce:
In a saucepan, mix the brown sugar and cornstarch.
Add the cream and bring to a boil, stirring constantly with a whisk.
Let simmer for 1 minute.
Incorporate the vanilla and mix.

Assembly:
At the time of serving, cut the top off the cabbages and fill with vanilla ice cream.
Close and coat with warm sugar cream sauce.
Serve with raspberries.