Ingredients:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 tbsp unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1.5 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 3 tbsp freeze-dried strawberry powder
  • 1 tsp vanilla paste
  • 1 cup fresh strawberries, finely diced
  • 1.5 cups powdered sugar for glaze
  • 3 tbsp strawberry purée, strained
  • 1 tsp corn syrup

Instructions:

  1. In a heavy-bottomed saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a rolling boil.
  2. Immediately add all the flour at once and stir vigorously with a wooden spoon. Continue cooking over medium heat for 2–3 minutes, smashing the dough against the sides until a thin film forms on the bottom of the pan and the dough forms a smooth ball.
  3. Transfer the dough to a mixer and beat on low for 2 minutes to allow steam to escape. Add eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is glossy and falls in a slow 'V' shape.
  4. Transfer the dough to a piping bag with a 1/2-inch tip and pipe 4-inch logs onto a baking sheet lined with parchment paper.
  5. Bake at a high initial temperature to spring the dough, then lower the heat to dry out the interior until the shells are sturdy and mahogany-colored.
  6. Prepare the filling by whipping heavy cream, 1/2 cup powdered sugar, strawberry powder, and vanilla paste until stiff peaks form. Gently fold in the finely diced fresh strawberries.
  7. Prepare the glaze by whisking 1.5 cups powdered sugar with strawberry purée and corn syrup until smooth.
  8. Once the shells are completely cool, pipe the strawberry filling into the hollow centers and dip the tops into the strawberry glaze.