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Today we're making the most delightful CREAM PUFFS—creamy, and absolutely irresistible. Follow this recipe step by step for perfect results every time! Ingredients: 100 ml water 100 ml milk 100 g butter 1/3 tsp salt 1½ tsp sugar 150 g plain flour 3–4 medium eggs Method: In a saucepan, bring the water, butter, sugar, and salt to a gentle boil. Add the flour all at once and stir vigorously over medium heat for 1–2 minutes, until the mixture comes together and forms a smooth dough that pulls away from the sides of the pan. Transfer the dough to a mixer fitted with a paddle attachment and beat for about 2 minutes to let it cool slightly. While mixing, add the eggs one at a time (or in a thin stream), until the dough is smooth, glossy, and holds its shape. Baking: Preheat the oven to 190°C (fan 170°C). Pipe the dough into éclairs or puffs on a lined baking tray. Bake for 30–35 minutes, until golden and crisp. Do not open the oven door during baking, or the pastry may collapse. _________________________ FOR THE CREAM: • 250 g cold Mascarpone cheese • 130 g icing sugar • 180 g very cold double cream Method : Beat the mascarpone and icing sugar together until smooth. Pour in the cream and whip until the cream holds soft peaks. _____________