Make the craquelin by mixing the sugar, flour, and butter with pink food coloring until a soft dough forms. Roll the dough between two sheets of parchment paper and freeze for 30 minutes.

In a medium saucepan, combine the butter, milk, water, sugar, and salt. Bring to a boil. Add the flour all at once and stir over medium heat until the dough pulls away from the sides of the pan. Continue cooking for 2 more minutes, stirring constantly. Transfer the dough to a stand mixer fitted with the paddle attachment and let cool for 5 minutes. Beat in the eggs one at a time until the mixture is smooth and glossy.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a large round tip. Pipe rounds for the heads and smaller dots for the ears. Cut the craquelin into discs and place one over each piece of piped dough.

Bake for 35 minutes, or until puffed and golden brown. Let cool completely.

Whip the heavy cream, mascarpone, powdered sugar, pudding mix, and vanilla extract until stiff peaks form. Transfer to a piping bag.

In a small saucepan, simmer the raspberries, sugar, and lemon juice until bubbling. Let cool, then strain through a fine mesh sieve.

Poke a hole in the bottom of each puff and fill first with the mascarpone cream, then with a small amount of raspberry coulis. Use white and dark chocolate to create bear faces (follow the video).