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1
Preheat the oven to 400 and line a large baking sheet with parchment paper.
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2
In a medium saucepan, bring the water, salt, sugar and butter to a boil.
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3
Add the flour all at once, remove from the heat and stir until a smooth ball forms.
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4
Transfer the dough to a bowl and let cool for 1 minute.
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5
Using an electric mixer, beat in the eggs one at a time, beating well between additions, until smooth.
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6
Scoop the dough onto the baking sheet in 8 mounds.
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7
Using a lightly moistened finger, smooth the tops.
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8
Bake for 10 minutes, then lower the heat to 250 and bake for 15 minutes longer, until the puffs are lightly golden.
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9
Let cool completely.
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10
In a saucepan, bring the milk, salt, vanilla bean and seeds to a boil.
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11
In a bowl, whisk the sugar, cornstarch and eggs.
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12
Whisk in 1/2 cup of the hot milk.
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13
Whisk the mixture into the remaining milk in the saucepan and cook over moderate heat, stirring constantly, until very thick and bubbling, about 4 minutes.
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14
Off the heat, whisk in the butter.
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15
Strain the pastry cream into a bowl, place a sheet of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
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16
In a small saucepan, combine the strawberry preserves with the water and bring to a simmer.
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17
Whisk vigorously to break up the fruit.
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18
Strain the mixture into a medium bowl.
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19
Add the confectioners' sugar and whisk until smooth.
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20
In a medium bowl, toss the strawberries with the sugar, vanilla seeds and tarragon.
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21
Split the cream puffs horizontally and gently pull out any soft dough from the centers.
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22
Spoon the pastry cream into the puffs, top with some strawberry slices and replace the tops of the puffs.
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23
Spoon some of the glaze on top and refrigerate until set, about 10 minutes.
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24
Serve.
