Choux Cake with Heavy Cream and Strawberries

Pour water into a saucepan, add butter and salt, and bring to a boil.

Add all the flour at once and stir.

Stir for about a minute until the dough comes together into a firm ball. Remove from heat and let cool until just warm.

Lightly beat the eggs with a fork.

Add one-third of the beaten eggs to the cooked dough and mix thoroughly.

Gradually add the remaining beaten eggs in portions, mixing thoroughly each time.

The result should be a smooth, pliable dough. Place the dough in a sturdy zip-lock bag or piping bag, seal it, and snip off a corner about 2–3 cm in diameter.

Line a baking sheet with parchment paper and draw a circle about 20 cm in diameter (I traced a plate of the right size). Then flip the paper over so the circle shows through from the other side.

Pipe the dough onto the paper following the circle. Bake in an oven preheated to 180°C for about 1 hour.

The ring should increase significantly in size. Let the finished ring cool completely.

Cut the strawberries in half if small, or into quarters if large.

Whip the heavy cream until stiff. Add the sugar and whip a little more.

Add the strawberries and stir to combine.

Cut the ring in half horizontally with a sharp knife.

Spoon the cream filling into both halves.

Sandwich the two halves back together and dust with powdered sugar.

The choux cake is ready to serve.