Bigne (Choux Pastry)
Pour the water into a saucepan, add the butter, sugar, and salt and bring to boil.
Remove the pan from the heat and add the flour, stirring continuously avoiding lumps.
Place the saucepan back on low heat and stir vigorously slamming the mixture with a wooden spoon, until the dough combines and begins to come away from the sides of the pan (you will see the white film on the walls of the pan).
Remove the pan from the heat and let the mixture cool down.
Add the eggs one by one to the cool mixture and mix very well.
Spoon the dough into a pastry bag and pipe the desired shape onto the baking sheet.
Bake in the preheating oven at 200°C (400°F) until the choux pastry shells puff up and are golden brown.
Work the egg yolks in a mixer at maximum speed with the sugar until the mixture becomes light and smooth.
With the mixer in action add the mascarpone cheese little by little amalgamating it very well to avoid lumps.
In a clean bowl whip the egg whites, then incorporate them into the mixture of mascarpone cream with a spatula from top to bottom until you get a smooth cream.
Put the cream into a pastry bag with a thin tip and fill the bigne from the bottom.
Dust with unsweetened cocoa powder.