CHOCOLATE PUFFS W/ STRAWBERRY FILLING

Steps:

• FOR THE CHOCOLATE PUFFS: Adjust oven rack to upper middle position & heat oven to 425 degrees F. Line rimmed baking sheet with parchment paper. Whisk eggs, egg white & vanilla together in bowl. Bring water, butter, sugar & salt to boil in medium saucepan over medium high heat. When butter is melted, remove pan from heat. Using rubber spatula, stir in flour until smooth. Return saucepan to low heat & cook, constantly stirring & smearing mixture against bottom of saucepan, until mixture is slightly shiny & registers 170 degrees F on instant read thermometer, 2 - 3 minutes.
• Transfer flour mixture to food processor & process until slightly cool, about 30 seconds. Remove feed tube insert from food processor. With food processor running, slowly add egg mixture through feed tube until incorporated. Scrape down sides of bowl & process until smooth, thick paste forms, about 30 seconds. Sprinkle cocoa over paste & process until combined, about 15 seconds, scraping down bowl as needed.
• Cut 1/2" from the corner of large zipper lock bag (or use piping/decorating bag). Transfer cocoa paste to bag & pipe eight 2" wide & 1 1/4" high mounds 2" apart on prepared baking sheets. Dip small spoon in water & smooth exterior of mounds.
• Bake puffs for 15 mintues (do not open oven door) & then reduce oven temperature to 350 degrees F. & continue to bake until firm, 20 minutes. Remove baking sheet from oven & turn off oven. Using tip of paring knife, carefully cut 1/2" slit into each side of each puff. Return puffs to oven, prop door open with wooden spoon & let puffs dry for 30 minutes. Transfer puffs to wire rack to cool completely, about 30 minutes. (Puffs can be stored at room temperature for up to 1 day or frozen in single layer in airtight container for up to 1 month.)
• FOR THE STRAWBERRY FILLING: Meanwhile, cook strawberries in medium saucepan over medium low heat, mashing occasionally with potato masher, until thickened & reduced to 1/2 C, 10 - 12 minutes. Transfer to large bowl & refrigerate until cool, about 1 hour.
• Using stand mixer fitted with whisk, whip cream, sugar & vanilla on medium low speed until foamy, about 1 minute. Increase speed to high & whip until soft peaks form, 1 - 3 minutes. Add cream cheese & whip until stiff peaks form, about 30 seconds. Gently fold chilled strawberries into whipped cream, return mixture to large bowl & refrigerate until firm, about 1 hour. (Filling can be refrigerated for up to 1 day.)
• FOR THE CHOCOLATE GLAZE: Set wire rack in rimmed baking sheet. Using serrated knife, cut puffs crosswise into 2 pieces, 1/2" from bottom. Top puff bottoms with strawberry whipped cream & replace tops; transfer to rack. Combine sugar & cocoa in bowl. Whisk in water & vanilla until smooth. Spoon 1 Tbsp glaze over each puff & let sit for 15 minutes until set. Serve.