Strawberry Puffs

Preheat your oven to 400°F (200°C). In a medium saucepan, combine 1 cup water, 1/2 cup butter, and a pinch of salt, then bring to a rolling boil over medium-high heat.

Remove the saucepan from heat and stir in 1 cup flour all at once, mixing vigorously until the dough pulls away from the sides of the pan and forms a smooth ball.

Beat in 4 eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and holds a soft peak.

Drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart, then bake for 25–30 minutes until puffed, golden brown, and hollow-sounding when tapped.

Remove the puffs from the oven and pierce each one with a skewer to release steam, then allow them to cool completely on a wire rack.

Hull and slice the California strawberries, tossing them with 2 tablespoons of sugar and allowing them to macerate until juicy.

In a chilled bowl, whip the heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.

Slice each cooled puff in half horizontally, fill the bottom half with a spoonful of whipped cream and several macerated strawberries, replace the top, and finish with a generous dusting of powdered sugar before serving.