Profiteroles with Strawberry Cream

Preheat the oven to 175 °C (fan) and line 2 baking sheets with parchment paper.

Heat the butter and a pinch of salt with 250 ml of water in a saucepan until the butter has completely melted.

Add the flour all at once and stir vigorously until a white layer forms on the bottom of the pan and the dough comes away from the bottom.

Transfer the dough to a bowl and immediately beat in 1 egg thoroughly.

Let the dough cool for about 10 minutes.

Stir the remaining 2 eggs in one at a time until a smooth, thick choux pastry forms.

Fill the dough into a piping bag with a plain round tip or use 2 teaspoons to place walnut-sized mounds onto the baking sheets.

Bake the profiteroles for about 15 minutes, keeping the oven door closed.

Immediately after baking, halve the profiteroles horizontally with a pair of scissors while still hot, then let them cool completely.

Puree the strawberries with the sugar and lemon juice until smooth.

Add the mascarpone to the strawberry purée and stir until smooth.

Whip the cream until stiff, adding the cream stabilizer while whipping.

Gently fold the whipped cream into the strawberry-mascarpone mixture.

Fill the cream into a piping bag with a plain round tip, pipe it onto the bottom halves of the profiteroles, place the tops on and dust with powdered sugar.