Ingredients:

• Strawberries (200g / 1 cup)
• Sugar (80g / 1/3 cup)
• Cornstarch (25g / 2 tablespoons)
• 1 egg yolk

Instructions:

For the Cream Filling:

1. Cook the strawberries, sugar, and cornstarch in a saucepan until thickened.
2. Remove from heat and cool in the refrigerator.
3. Beat the chilled cream until thick.

For the Choux Pastry:

1. Follow the link provided for instructions on making a flourless choux pastry.
2. Pipe the pastry into desired shapes using a Wilton 1M nozzle.

Assembly:

1. Fill the choux pastry with the strawberry cream filling.
2. Enjoy immediately or refrigerate for later.

Tips:

• For a richer flavor, use fresh, ripe strawberries.
• If you don't have a pastry bag, you can spoon the filling into the choux pastry.
• Decorate the cream puffs with fresh strawberries or a dusting of powdered sugar.

Note: This summarized article provides a comprehensive overview of the recipe, eliminating the need to refer back to the original transcript. It includes clear instructions, ingredient lists, and helpful tips.