Choux Pastry Hearts with Vanilla Cream and Raspberry Jelly

Prepare baking sheets with parchment paper. Draw hearts onto the paper using a template (leave enough space as the dough will rise significantly). Preheat the oven to 180 °C top/bottom heat.

In a pot, bring 135 ml water, 120 ml milk, 100 g butter, 15 g granulated sugar, and salt to a boil, stirring occasionally. Once boiling, remove from heat and quickly stir in the flour. Return to the stove and "burn off" the dough by stirring vigorously until it forms a smooth, compact ball that detaches from the bottom of the pot and a white film becomes visible on the bottom.

Immediately transfer the dough to a mixing bowl and beat with a flat beater on low speed for a few minutes to cool it slightly. Once the bowl is no longer hot but still warm, beat in 5 eggs one by one. The dough should be shiny and pipeable, but retain its shape. If necessary, let the dough cool completely in the refrigerator (covered with plastic wrap directly on the surface).