Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- A pinch of salt
- 1 cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the water and unsalted butter to a rolling boil.
- Lower the heat and add the flour and salt; stir until a dough forms.
- Remove from heat and let cool slightly before incorporating the eggs, mixing until smooth.
- Pipe small mounds onto a baking sheet and bake for 20-25 minutes until golden brown.
- Cool the puffs in the oven with the door ajar for 10 minutes.
- In a bowl, whip the heavy cream with sugar and vanilla until stiff peaks form.
- Fold in the strawberries gently.
- Cut a small hole in the bottom of each puff and fill with the strawberry cream.
- Serve on a platter and enjoy!
Notes
For a lighter filling, consider using whipped coconut cream. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian