1. In a large saucepan over medium heat, add water, butter, sugar, and salt and stir until butter melts and mixture starts to boil.
2. Reduce heat to medium low and add flour into the mixture, stirring quickly. The dough will start to form into a ball. This will take approximately 1 minute.
3. Place mixture into the bowl of a mixer with paddle attachment. Let sit for 5 minutes until dough has started to cool.
4. Turn mixer onto medium-low speed and add eggs one at a time. Be sure each egg has been completely absorbed before adding the next. After this process is complete, the batter will be very smooth and shiny.
5. Preheat oven to 425 degrees.
6. Using cookie scoop or 2 metal spoons, form dough into 2 inch round balls. Place balls onto baking sheet lined with parchment paper.
7. Place baking sheet into the oven and adjust your heat to 450 degrees.
8. Bake for 10 minutes **Be sure to leave the oven door closed!
9. Turn the heat down to 350 degrees and bake for 13-15 more minutes or until shells are starting to brown on the outside.
10. Allow puffs to cool, then slice in half, scoop out a bit of the dough inside, and fill with strawberry kiwi whipped cream (instructions to follow).

Whipped Cream Instructions

1. Cut the tops of your strawberries and peel the kiwi. Add to blender and puree until completely combined.
2. Using a sieve, strain out the juice from the seeds and pulp.
3. Using whisk attachment in stand mixer, whip heavy cream until starting to thicken.
4. Add strawberry kiwi juice and continue to whip. Slowly add powdered sugar and vanilla, continuing to whip until medium peaks form.