# What You’ll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cut into pieces
04 - 1/4 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Strawberry Cream Filling
08 - 1 cup heavy whipping cream, chilled
09 - 1/4 cup powdered sugar
10 - 1/2 teaspoon vanilla extract
11 - 3/4 cup fresh strawberries, finely diced
12 - 2 tablespoons strawberry jam, optional
→ Topping
13 - Powdered sugar for dusting
14 - Sliced strawberries for garnish, optional
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
03 - Remove from heat and stir in flour all at once. Return to heat and stir vigorously with a wooden spoon until dough forms a ball and pulls away from the sides, approximately 1 to 2 minutes.
04 - Transfer dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, mixing well after each addition until smooth and glossy.
05 - Transfer dough to a piping bag fitted with a large round tip. Pipe 12 mounds approximately 2 inches wide onto the prepared baking sheet, spacing them 2 inches apart.
06 - Bake for 25 to 30 minutes until golden and puffed. Do not open the oven during baking. Cool completely on a wire rack.
07 - While puffs cool, whip the chilled cream with powdered sugar and vanilla until soft peaks form. Gently fold in diced strawberries and jam if using.
08 - Slice each puff in half horizontally. Fill the bottom half generously with strawberry cream and replace the top.
09 - Dust with powdered sugar and garnish with sliced strawberries if desired. Serve immediately.
