1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, bring water, butter, and salt to a gentle boil until butter melts.

3. Remove from heat. Add flour all at once and stir until a smooth dough forms.

4. Return to low heat 30–60 seconds, stirring, to dry the dough slightly (it should pull from the pan).

5. Cool dough 3–4 minutes. Beat in eggs one at a time until glossy and pipeable.

6. Pipe dough into a ring on the baking sheet (make it thick enough to slice later).

7. Bake 30–35 minutes until puffed and golden. Do not open the oven early. Cool completely.

8. Whip heavy cream to soft peaks.

9. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold in whipped cream.

10. Slice the cooled choux ring horizontally. Pipe/spread cream on the bottom half.

11. Add raspberries, then place the top half back on.

12. Whisk powdered sugar with milk to make a glaze and drizzle, or dust with powdered sugar. Garnish with more raspberries.