What you need (puffs from Chow.com)
8 tablespoons unsalted butter cut into 8 pieces
1/2 cup whole milk
1/2 cup water, plus more as needed
1 tablespoon sugar
1/4 teaspoon fine salt
1 cup flour
4 eggs at room temperature.
What to do
Heat oven to 425° and line a baking sheet with parchment paper.
Heat butter, milk, 1/2 cup water, sugar, and salt in a medium sauce pan over medium-high heat until the butter has melted and there is a slight boil. Reduce to low and add all of the flour, stir well until fully incorporated. Cook and stir constantly until the dough forms a smooth single ball. about 5 minutes.
Transfer to your mixing bowl and let cool for 5 minutes. Beat each egg one at a time, making sure its well mixed with each egg. Do this process until the mixture is smooth and sticky, about 4 minutes.
Transfer dough to a large zip lock bag or a pipping bag. Pipe 12 small round mounds on your baking sheet about 2 inches wide spaced about 1 1/2 inches apart.
Dip your finger in some water and smooth the top of each mound. Place the baking sheet in the oven and reduce the heat to 350° and bake for 45-50 minutes. Do not open the door at all until at least the 45 minutes has passed. Cool on a wire rack and poke a small hole with a tooth pick in each one to let the steam out.
1 pint heavy whipping cream
Strawberry preserves (amount done by your taste)
1 teaspoon sugar
Whip cream in your stand mixer on high speed until soft peaks. Lower your speed and add your preserves until you are happy with flavor and texture.
Cut tops off of puffs and pipe in cream top with other puff half and dust with powdered sugar.