Strawberry Cream Puffs in 55 Minutes

Instructions:

1. Combine water, butter, sugar, and salt in a heavy-bottomed saucepan over medium heat. Bring to a boil, then add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and a thin film appears on the bottom of the pan, approximately 2 minutes.
2. Transfer the dough (panade) to a bowl. Allow to cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough is glossy and falls off the spoon in a 'V' shape.
3. Preheat oven to 400°F (200°C). Pipe 19 mounds onto baking sheets lined with parchment paper. Use a damp finger to smooth any peaks.
4. Bake at 400°F (200°C) for 15 minutes, then immediately reduce the temperature to 350°F (180°C) and bake for another 15 minutes without opening the oven door.
5. While shells cool, whip the heavy cream, softened cream cheese, powdered sugar, and freeze-dried strawberry powder until stiff peaks form. Gently fold in the finely diced fresh strawberries.
6. Slice the cooled puffs horizontally and pipe the aerated strawberry cream into the hollow centers. Serve immediately.