Heat oven to 425°F (220°C). Line a baking sheet with parchment; draw eight 3-inch circles on it as piping guides, then flip the parchment over.

In a saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Bring to a rolling boil.

Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides, about 2 minutes. A thin film on the pan is fine.

Transfer to a mixing bowl and beat 1 minute to cool slightly. Add the eggs one at a time, beating fully after each, until the batter is glossy and falls from the spoon in a thick V shape.

Pipe rings onto the guides with a large star tip. Bake 15 minutes at 425°F, then reduce to 375°F (190°C) and bake 20–25 minutes more until deeply golden and firm. Turn off the oven, crack the door, and cool 15 minutes so they don't collapse. Cool completely.

Make the glaze: push the raspberries through a fine sieve to remove seeds. Whisk the puree with the powdered sugar and lemon juice until glossy and thick enough to coat a spoon.

Whip the filling cream with its powdered sugar and vanilla to firm peaks. In a separate bowl, whip the topping cream with its powdered sugar and matcha to firm peaks; transfer to a piping bag fitted with a star tip.

Split each ring horizontally. Spoon or pipe the vanilla cream into the bottoms and replace the tops.

Spoon raspberry glaze over the tops, letting it drip down the sides. Pipe matcha cream swirls on top. Serve within a few hours.