In a deep heavy bottom pan at medium heat, melt the butter with milk and water.

After the butter is melted, add sugar, salt.

Next add all the flour at once and using a wooden spoon, keep beating until the mixture forms a dough. This should take about 3 minutes.

Stop the heat and remove the pan from the stove. Allow the mixture to cool down a little before whisking eggs to it.

You could either use a hand whisk or an electric whisk to mix the eggs to the dough. Add one egg at a time and keep whisking. Once all the eggs are added, keep whisking until the mixture turns into a smooth shinny thick batter consistency.

Preheat the oven to 400 F.

Pipe the batter into a cookie sheet lined with parchment paper or silpat.

Wet the tip of your finger and tap the top of the dough slightly just to make sure it's smooth on top.

Bake it at 400 F for 15mins.

Reduce the heat to 350 F and bake for another 25 minutes or until they are all puffed up and get golden brown. DO NOT OPEN THE OVEN DOOR IN BETWEEN.

Once done, let the choux buns cool off completely on a wire rack.

For the filling, whip together mascarpone cheese with heavy cream and sugar till it's firm. Slice the strawberries or chop and mix with the filling.

For final plating: Cut the puffs in half, spread the strawberries and cheese mix on the bottom half, place the top half of the puff shells and dust some icing sugar on top.