Recipe courtesy of my mom
1/2 cup whole milk
1/2 cup water
1/2 cup (1 stick) butter
1 tablespoon sugar
Dash of salt
1 cup flour
4 eggs, at room temperature
Sweetened whipped cream (whip 1/2 cup cream, 1/2 teaspoon vanilla, 1/4 cup sifted powdered sugar)
3 cups cored and quartered strawberries
1/4 cup good quality balsamic vinegar
1/2 cup plus 2 tablespoons sugar
Preheat oven to 425º. Line two baking sheets with parchment paper and set aside.
Combine ingredients for balsamic strawberries. Let rest at room temperature while preparing and baking cream puffs, stirring occasionally.
Bring milk, water, butter, sugar and salt to a boil in a saucepan. When mixture is boiling, add flour all at once, and stir vigorously till well combined. Turn off heat and add eggs, one at a time, stirring vigorously till each is well incorporated. It is imperative that stirring begins immediately after the egg is added to avoid scrambled egg bits in your dough.
Spoon or pipe tablespoonfuls of dough onto prepared baking sheets (I use a ziplock bag with the corner cut off). Reduce oven temperature to 375º and bake for 12 minutes. Rotate pans in oven and bake for an additional 12 minutes or till cream puffs are golden. Whip cream while puffs are baking.
Cool, then slice off tops of each puff, remove some of the inside if desired and fill with whipped cream. Top with balsamic strawberries and serve immediately.
Makes approximately 24.