1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

1/2 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries, chopped

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, combine water and butter over medium heat. Bring to a boil, then reduce the heat and add flour and salt. Stir constantly until the mixture forms a smooth dough.
Remove the dough from the heat and let it cool for 5 minutes. Then, add the eggs one at a time, mixing well after each addition until smooth and glossy.
Spoon the dough into a pastry bag with a large round tip, or use two spoons to form small mounds on the prepared baking sheet.
Bake for 20-25 minutes, until golden brown and puffed up. Let them cool completely on a wire rack.
While cooling, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold in vanilla extract and chopped strawberries.
Slice the cooled puffs in half and fill with the strawberry cream. Top with the other half to form a sandwich.
Serve immediately or refrigerate until ready to enjoy.

If fresh strawberries are out of season, you can substitute with other fruits like raspberries or blueberries.

For an extra indulgent touch, drizzle melted chocolate on top of the puffs before serving.

Store unfilled puffs in the freezer for up to 3 months. Thaw before filling with the cream.