Instructions:
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).
Transfer to a bowl and let cool for 5 minutes.
Beat in the eggs one at a time, mixing until smooth after each addition.
Bake:
Using a piping bag or spoon, drop small mounds of dough (about 1 tablespoon each) onto the baking sheet, spacing them apart.
Bake for 20–25 minutes or until puffed and golden. Do not open the oven door during baking.
Cool completely on a wire rack.
Prepare the cream filling:
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
If you like, fold in some finely chopped berries for extra flavor.
Prepare the berries:
Slice strawberries if using.
If desired, toss berries with sugar and let sit for 10 minutes to bring out their juices.
Assemble:
Slice each pastry ball in half. Fill the bottom half with cream, add a few berries, and replace the top.
Dust with powdered sugar before serving.
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