Cream puffs are a special treat. Filled with fresh berries and whipped cream – who can resist?
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.
In medium saucepan, bring water and butter to a rolling boil over medium heat; add flour all at once. Using a wooden spoon, stir vigorously and continuously until dough pulls away from side of saucepan and forms a ball. Cook and stir for about 1 minute or until a film covers the bottom of saucepan. Transfer dough to large bowl; let cool 5 minutes.
With wooden spoon, beat in eggs (1 at a time) into cooled dough; beating well after each addition. Beat until incorporated and dough is smooth and shiny. Drop ¼ cup (50 mL) mounds onto prepared baking sheet about 2 inches (5 cm) apart. Bake in top and bottom thirds of oven for 15 minutes. Reduce temperature to 350ºF (180ºC). Switch and rotate pans; bake for 20 to 25 minutes or until puffed, golden and firm to the touch. Turn oven off. Pierce side of each puff with small sharp knife. Return puffs to oven and let stand 15 minutes. Remove to rack to cool completely.
Meanwhile, in medium bowl, combine berries (cut if large) with granulated sugar; set aside. In chilled medium bowl, with electric mixer, whip cream with 3 tbsp (45 mL) icing sugar until stiff peaks form.
Horizontally, cut off top third of each cooled puff; pull out any strands of soft dough and discard.
Fill each pastry bottom with whipped cream and berry mixture; replace tops and dust with icing sugar. Serve immediately.
Make puffs ahead and freeze in air-tight container; thaw and fill just before serving.