250g strawberries, hulled, sliced
Icing sugar, to dust
1 cup (150g) plain flour, sifted
600ml thickened cream
1/2 cup icing sugar, sifted
1 tsp vanilla bean paste
Preheat oven to 220°C conventional. Grease and line a large baking tray with baking paper.
To make choux pastry, place 1 cup water and butter in a medium saucepan and heat over a low heat until butter melts, then bring to the boil. Add flour and a pinch of table salt. Stir until mixture forms into a ball and begins to leave sides of pan. Remove from heat.
Place mixture in the bowl of an electric mixer and spread up sides of bowl and allow to sit for 5 minutes to cool slightly. Beat on low, using whisk attachment, gradually adding 1 egg at a time. Beat well after each addition until thick and glossy. Spoon or pipe mixture onto prepared tray to make 12 puffs. Bake for 10 minutes, then reduce heat to 180°C and cook for a further 30-35 minutes or until puffed.
Using a small serrated knife, cut a small slit into side of puffs. Turn off oven and allow puffs to sit in oven until cool.
Meanwhile, to make Chantilly cream, beat ingredients in an electric mixer until thick.
To serve, cut cooled puffs in half, fill with cream and strawberries and dust with icing sugar.