Cream Puffs

Preheat oven to 400F

Line a baking sheet with parchment paper

Place a metal or glass bowl, along with your whisks into the freezer for your whipped cream

Choux Pastry: Over medium heat in a saucepan, melt butter

Add in water, sugar & salt, then bring to a boil

Once boiling, remove from heat & stir in flour with a wooden spoon or rubber spatula - it should eventually form a ball

Set aside & let this cool for about 7 minutes

In a small bowl, beat the eggs

Add this to the dough then stir together till mixture is thick & shiny

Put batter into a piping bag or sturdy ziploc bag; snip the tip/corner off

On a parchment paper lined baking sheet, pipe 2 inch mounded circles, one inch apart. *To get rid of any peaks, dip your finger into water & slightly press down onto your piped batter*

Bake at 400 for 20 to 22 minutes. Let cool.

Filling: Add your chilled, heavy whipping cream to the bowl & powdered sugar

Whip this until stiff peaks form, it takes a bit but is worth the effort

Assembly: After the choux buns are cooled, slice them in half, horizontally

Either pipe or spoon in the whipped cream onto the bottom half of the bun; additionally, add on the strawberries at this point

Place on the top, and drizzle on the melted chocolate or dust with powdered sugar

ENJOY~