Prepare Choux Pastry: In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tsp sugar, and ¼ tsp salt. Heat until butter melts and mixture comes to a boil. Stir in 1 cup all-purpose flour until the dough forms a smooth ball. Cool slightly and add 4 eggs one at a time, mixing until glossy.

Pipe the Dough: Transfer the dough to a piping bag and pipe small rounds onto a parchment-lined baking sheet.

Bake: Bake at 200°C (390°F) for 20–25 minutes, then reduce to 180°C (355°F) for 10–15 minutes until puffed and golden. Avoid opening the oven during baking.

Cool: Remove from oven and let the choux puffs cool completely.

Prepare Strawberry Cream: Whip heavy cream with sugar, then fold in pureed fresh strawberries or strawberry jam. Chill before filling.

Fill: Slice the cooled puffs horizontally or make a small hole, and pipe the strawberry cream inside.

Garnish: Top with fresh strawberry slices or a light glaze. Serve immediately.