In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or 2 minutes to pull out the moisture from the batter and until it pulls away from the sides of the pan.
You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly.
Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer.
It will result in a smooth, homogenous batter which still holds its shape.
Fit a pastry bag with a large 1/2 inch round tip and pipe the dough into 1 1 1/2 inch circles on a parchment paper-lined baking sheet.
Preheat oven to 350 degrees. Bake for 25 to 30 minutes or until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
Filling
In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add powdered sugar and vanilla extract and mix to combine.
Split the cream puffs in half and fill them with cream mixture and strawberry slices.
