✓ Preheat oven to 425°F (220°C). Ensure the oven is fully heated before starting.

✓ In a medium saucepan, combine water and butter over high heat until the butter has melted completely. The mixture should come to a full boil.

✓ Add flour all at once and stir vigorously with a wooden spoon until a smooth paste forms. Let the paste cool for 2-3 minutes.

✓ Return the mixture to a warm bowl and place back over low heat, stirring until the mixture leaves the sides of the bowl.

✓ Beat in eggs one at a time, ensuring you avoid overmixing. Transfer the mixture to a piping bag fitted with a star tip and pipe small circles of dough onto a baking sheet lined with parchment paper (each circle should be about 2 inches in diameter).

✓ Bake for 15-20 minutes at 425°F (220°C) until the choux shells are puffed and golden brown. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15-20 minutes or until the edges begin to set.

✓ Allow the pastry shells to cool completely before handling them.

✓ In a saucepan, heat 1 cup of heavy cream until just simmering. Remove from heat and add mascarpone cheese, whisking until smooth.

✓ Fold in fresh raspberries and powdered sugar, ensuring they are well distributed throughout the mixture.

✓ Prepare the choux shells by cutting them in half vertically with a sharp knife. Fill each pastry shell half with raspberry cream filling and gently spread to fill.

✓ Garnish with extra raspberries for an appealing garnish. If desired, apply a glaze: Mix 1/2 cup powdered sugar and 1-2 tablespoons milk until smooth, then drizzle over the assembled choux rings to add shine.