Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.

In a saucepan, combine the milk, water, butter, salt, sugar, and vanilla. Heat over medium heat until it boils. Remove from the heat and add the flour all at once. Mix with a rubber spatula until no dry ingredients are left.

Bring back to the heat and cook the dough for 2-3 minutes, mixing continuously with the rubber spatula until a whiteish film forms on the bottom of the pan and the dough forms a ball with a homogenous consistency. Remove from the heat.

Place the dough into a stand mixer fitted with a paddle attachment (you can also use a bowl and a wooden spoon). Beat the dough on low for a minute or until it’s not quite hot to the touch but still very warm (the ideal temperature should be 110-140F or 43-60C ).

When ready, start adding egg a little at a time and beat on medium until incorporated. Then, add more egg. Repeat until all the egg has been incorporated. Scrape the sides and the bottom of the bowl and beat for the last time for just a few seconds to mix. The dough should be smooth. When you lift the paddle, it should slowly fall from it, leaving a V-shape tail. It should be firm enough to hold a shape when piped out but also moist. If this texture is achieved before all the egg has been incorporated, stop adding them. If the texture isn’t there yet after you’ve added all the egg, you need to add ¼ - 1 extra egg.

Bake for about 30 minutes or until they’ve puffed up and turned golden brown on the top and sides.

Remove from the oven and let cool down on the baking sheet for 10 minutes, then place on a cooling rack to cool down completely. Pipe the second batch (if you have one) and bake.

Place strawberries in a saucepan and purée with an immersion blender (you can use a stand mixer and then transfer the purée into the saucepan).

Add the cornstarch and sugar. Cook over medium heat, mixing continuously until the mixture bubbles, thickens, and the white cast from the starch is gone. If you try the mixture, it should not taste starchy. The mixture should be smooth, thick but pourable, and homogenous in consistency.

Remove from the heat and let it cool down. Then, transfer to a piping bag, close it, and place it in the fridge.

For the cream

Place all the ingredients into a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer). Whip on medium-high to stiff peaks. Don’t overwhip! When the mixture starts to thicken, stop the mixer and scrape the sides and bottom of the bowl. Whip again for 10-15 seconds, then stop and check the consistency. Repeat until the cream is smooth and stable.

Place the cream in a piping bag, close it, and place it in the fridge. If the puffs are at room temperature, start filling them right away.

Cut small holes in the bottom of each puff.

Cut off the tip of the cream piping bag, just enough so you can insert cream into the holes. Fill all puffs so they are almost full. This should be around 15g of cream per puff.

Then, take the piping bag with the strawberry filling and cut off the tip, just enough so it fits in the holes. Fill each puff, around 8g per puff.

Place all cream puffs on the plate, cover with plastic wrap, and leave in the fridge for an hour. Dust with powdered sugar and serve!