Ingredients:

  • 120ml whole milk
  • 120ml filtered water
  • 115g unsalted grass-fed butter, cubed
  • 0.25 tsp sea salt
  • 150g all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 250g fresh organic strawberries, hulled and finely diced
  • 1 tbsp maple syrup
  • 360ml heavy whipping cream, chilled
  • 60g Greek yogurt
  • 1 tsp pure vanilla bean paste
  • 1 tbsp powdered sugar

Instructions:

  1. In a heavy-bottomed saucepan, combine milk, water, butter, and salt. Bring to a rolling boil over medium heat.
  2. Remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a dough forms. Return to medium heat and cook for 2 minutes, stirring constantly, until a thin film forms on the bottom of the pan.
  3. Transfer the dough to a mixer bowl and let cool for 5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and form a 'V' shape when the paddle is lifted.
  4. Preheat oven to 200°C (400°F). Transfer dough to a piping bag with a round tip and pipe 2-inch mounds onto a parchment-lined baking sheet. Bake for 15 minutes, then reduce heat to 180°C (350°F) and bake for another 10 minutes until golden and firm. Poke a small hole in each puff to release steam and let cool completely.
  5. While shells cool, toss diced strawberries with maple syrup and let macerate for 15 minutes. Drain any excess liquid if necessary.
  6. In a chilled bowl, whip the heavy cream, Greek yogurt, vanilla paste, and powdered sugar until stiff peaks form. Gently fold in the macerated strawberries.
  7. Slice the top third off each cooled pastry shell. Pipe or spoon the strawberry cream filling into the center and replace the tops. Serve immediately.