Mix the butter and sugar in a bowl for a few minutes until creamy and pale.

Add the flour and salt and mix well.

Transfer the dough on a sheet of baking paper and cover it with another sheet of baking paper. Roll the dough into a very thin sheet, about 2-3mm thickness. Place the dough in the freezer until needed.

Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.

Once the butter is melted completely, turn the heat on high and bring to a boil.

The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.

Remove from heat and allow the dough to cool down for 10 minutes.

Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.

The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.

Spoon the dough into a pastry bag fitter with a round nozzle then pipe small dollops of dough on a baking sheet lined with a silicone baking mat (baking paper yields wrinkled choux or eclairs).

Remove the craquelin from the freezer and cut small rounds of dough using a cookie cutter that is just as large as your piped dollops of dough. Carefully arrange the craquelin discs over each choux.

Bake in the preheated oven at 180C - 350F for 20 minutes then reduce the heat to 160C - 320F for another 15 minutes.

When done, the choux needs to be crispy, dried, well risen, golden brown and hollow inside, they shouldn't flatten when cooled and they should remain crisp and dry.

Bloom the gelatin in cold water for 10 minutes.

Mix the mascarpone cheese and chocolate in a bowl. Stir in the vanilla as well.

Melt the gelatin over a hot water bath then gradually stir it in the chocolate and mascarpone mixture. It's important that all the ingredients are at room temperature or everything could go wrong.

Fold in the whipped cream then spoon the mousse in a large pastry bag fitted with a star nozzle. Don't pipe the filling yet as it may be too runny! Instead, place it in the fridge to set for 30 minutes.

Bloom the gelatin in cold water for 10 minutes.

Combine the raspberries, sugar and rose confiture or water in a saucepan and place over low heat. Cook until thickened, about 5-8 minutes. When done, puree the mixture through a fine sieve.

Stir in the gelatin then allow the mixture to cool down. Spoon the sauce in a small pastry bag and place aside.

Cut the top of each choux. Pipe a bit of mascarpone mousse inside the bottom part of the choux then top with raspberry sauce. Pipe mascarpone mousse again then cover with the cut out choux top.

Decorate with fresh rasperries.