Making the Cream Puff Dough

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
2. Boil Butter and Water: In a medium saucepan over medium heat, bring the butter and water to a boil. Stir occasionally to help the butter melt evenly.
3. Incorporate Flour: Once the liquid reaches a rolling boil, add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. This step ensures the flour is fully hydrated.
4. Cool the Dough: Allow the dough to cool for about 4–5 minutes, stirring occasionally to release steam. This step is crucial because adding eggs to very hot dough can cause them to cook prematurely.
5. Add Eggs One at a Time: Beat in the eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy by the time you add the fourth egg. Be careful not to overmix.
6. Spoon onto Baking Sheet: Use a spoon or piping bag to drop tablespoon-sized portions onto the prepared baking sheet, spacing them about an inch apart.
7. Bake Until Golden: Bake for 25–30 minutes, or until the puffs are golden brown and sound hollow when tapped.
8. Cool Completely: Remove the cream puffs from the oven and let them cool on a wire rack before filling.

Preparing the Cream Filling

1. Whisk the Cream Mixture: In a large mixing bowl, whisk together the heavy cream, milk, and instant pudding mix for about 3 minutes until thickened. This creates a rich, stable filling.
2. Slice the Cream Puffs: Once the puffs have cooled, carefully slice them in half using a serrated knife.
3. Fill with Cream and Strawberries: Spoon or pipe the cream mixture into the bottom half of each puff, then layer with fresh strawberry slices. Place the top half back on.
4. Dust with Powdered Sugar: Lightly sprinkle the tops with powdered sugar before serving.