For the cream puffs

1. Set oven to 400 degrees F. Spray a baking sheet with non-stick spray and set aside.
2. In a medium saucepan over medium-high heat, add water, butter and salt. Once butter is melted, remove pan from the heat and add the flour. Mix until a dough forms. Spread the dough across the bottom of the pan, so it will cool faster. Set aside for 10 minutes.
3. After cooling, using a hand mixer, add 3 eggs, one at a time, until well-incorporated. Using a ¼ cup measuring cup and a spoon, scoop mounds of dough onto the prepared baking sheet.
4. In a small bowl, add the remaining egg and a splash of water. Whisk well and brush onto each dough mound with a pastry brush.
5. Bake for 30-35 minutes, until the tops are cracked and golden brown. Set aside to cool completely.

For the strawberry curd

1. Prepare curd while cream puffs bake. Add strawberries to a medium bowl. Microwave for 2-3 minutes until the strawberries are softened. Add to a blender and blend until smooth. Pour strawberry puree through a mesh strainer, leaving behind the seeds.
2. In a medium pan over medium heat, add sugar and cornstarch. Whisk together to combine. Add strawberry puree and egg yolks. Whisk until smooth, stirring occasionally, until mixture is bubbling and thickened, about 5 minutes.
3. Remove pan from the heat and add butter and vanilla. Add a few drops of red food coloring if desired for a brighter pink color. Whisk until combined and pour into a bowl. Set aside to cool.

For the whipped cream

1. In the bowl of a mixer fitted with the paddle attachment, add heavy cream and powdered sugar. Mix on medium-high until soft peaks form, about 5 minutes.

Assembly

1. To assemble cream puffs, cut each cooled cream puff in half. Add whipped cream and strawberry curd and swirl together. Top with the other half. Sprinkle powdered sugar on top before serving.