Youtu.be/KrMY5nthyGk

Cookie crust: Mix butter and sugar until creamy with a hand whisk or spatula. Sieve in the flour. Mix just until combined.

Place the dough in between 2 large sheets of parchment paper. Roll it with a rolling pin into a thickness of 1-2 mm. Freeze it as is for 20 minutes.

Choux pastry: Place butter and water into a pot. Cook over medium heat until it boils.

Remove from heat. Stir in flour and salt to combine. Cook again over medium heat and constantly stir for 1-2 minutes until it becomes a ball. Remove from heat and let it chill to lukewarm. Occasionally stir to expedite the cooling.

Once cool, gradually add 2 beaten eggs into the dough while mixing (dough will break but eventually come together). Mix until it becomes a smooth thick paste.

Transfer the dough into a piping bag equipped with a medium-size piping tip. Pipe 12 rounds of dough onto a tray that has been lined with parchment paper. Space them at least 5cm apart.

Take out the chilled cookie dough. Remove the paper from its top. Using a round cookie cutter that has a larger diameter than the choux pastry, cut-out as many circles. Re-roll the dough and cut out more circles until there are 12 in total. Place 1 cookie dough on top of each pastry dough.

Bake in a preheated oven at 400°F (200°C) for 15 minutes, then lower to 350°F (180°C) and bake for another 20-23 minutes or until golden brown. Let cool completely.

Mascarpone filling: Using a hand whisk or electric mixer, beat the whipping cream, sugar, and vanilla until thickened. Add mascarpone cheese and beat until stiff peak.

Transfer into a piping bag equipped with a small piping tip. Poke a hole at the bottom of each cream puff with a slightly larger piping tip. Then pipe enough cream into each. Enjoy!