This strawberry cream puff recipe makes such a dreamy dessert. Light and creamy. One will not be enough per person.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.
Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.
Pipe a round mound onto prepared baking tray. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Cut pastries in half and pipe some whipped cream. Place some sliced strawberries, then top off with pastry. Pipe some more whipped cream and sliced strawberries