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1
Preheat oven to 400F.
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2
Combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
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3
Add the flour all at once, stirring vigorously with a wooden spoon until dough comes together into a ball.
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4
Continue to cook dough, stirring continuously, for one additional minute.
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5
Transfer dough to mixer or clean bowl and let mix (pref.
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6
with a paddle attachment) at a low speed for 2-3 minutes until slightly cooled.
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7
Add eggs one at a time, waiting until each egg is fully incorporated to add the next one.
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8
Increase mixer speed and continue mixing until batter is very smooth, about 3-4 minutes.
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9
Using a spoon, drop 16 round tablespoonfuls of dough onto a parchment-lined baking sheet.
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10
Lightly stir together remaining egg yolk and water to create an egg wash. Brush each pastry with egg wash.
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11
Bake for 20 minutes, until puffs are well browned.
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12
Allow puffs to cool completely on a wire rack.
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13
Filling.
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14
Beat all ingredients together with a whisk until soft peaks form.
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15
If you want to make the filling sweeter, then add a bit more sugar.
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16
You might have to add a little more cream to keep the filling from getting too stiff.
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17
Fold in diced strawberries, then either spoon or pipe filling into split cream puffs just before serving.
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18
Chill if not using filling right away.
