Preparation

Melt the butter in a pot over a low heat, add the water, and bring to a boil. Add the flour and stir vigorously until it forms a uniform and glassy paste, until it no longer sticks to the sides of the pot. Leave it to cool.

Place the paste in a mixer bowl, add the eggs one at a time, continuously mixing until smooth. Place the result in a pastry bag with a star-shaped tip. Squeeze onto a baking sheet lined with paper, keeping a gap between each one.

Bake for about 25 minutes at 375°F / 190°C. Allow to cool and cut each cream puff in half.

Prepare the stabilizer according to the manufacturer’s instructions. Whip the cold cream in the mixer bowl, add the stabilizer, and finally the Lauretta strawberry flavoured filling and quickly blend. Place in a pastry bag and fill the pastries, then cover with the empty halves and sprinkle with caster sugar.