Choux Pastry Hearts with Vanilla Cream and Raspberry Jelly

Line baking sheets with parchment paper. If desired, place heart shapes as stencils under the paper (leave space, as the dough will rise significantly).

In a saucepan, bring 135 ml water, 120 ml milk, 100 g butter, 15 g sugar, and salt to a boil, stirring occasionally. As soon as it boils, remove from heat and quickly stir in the flour. Return to the stove and 'dry out' the dough by stirring vigorously until it forms a smooth ball that detaches from the bottom of the pan and a white film forms on the bottom (approx. 2 minutes).

Transfer the dough to a mixing bowl and beat with the flat beater of a stand mixer on low speed for a few minutes until it is only warm, but no longer hot. Then, beat in 5 eggs one by one until a shiny, pipeable dough forms. You might not need to add the entire last egg if the dough already has the right consistency. If necessary, let the dough cool briefly in the refrigerator.