Easy Mini Strawberry Cream Puffs

Ingredients

• 0.5 cup water
• 0.25 cup unsalted butter
• 1 pinch salt
• 0.5 cup all-purpose flour
• 2 large eggs
• 0.5 cup cold whipping cream
• 1 teaspoon white sugar
• 12 large strawberries, hulled
• 1 tablespoon powdered sugar, or to taste

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
2. Combine water, butter, and salt in a saucepan; bring to a boil.
3. Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
4. Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
5. Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
6. Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
7. Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
8. Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.