Remove eggs from fridge and bring to room temperature
4 whole eggs, large
Preheat oven to 425°F; adjust oven racks (you'll want to use the second rack from the bottom)
Make the cream puff dough
In a medium saucepan on medium-high heat, combine water, milk, butter, sugar, salt; bring to boil
½ cup water, ½ cup milk, 1 stick butter, 1½ teaspoons granulated sugar, ¼ teaspoon table salt
Upon boiling, remove pan from heat and add all the flour at once; continue stirring off heat until combined
1 cup flour, all-purpose
Return saucepan to heat;continue stirring until the mixture forms a ball and there is a light film in the pan
Transfer dough ball to large mixing bowl; use a hand beater and combine at medium speed for about 2 minutes (this cools the dough so the eggs won't cook when you add them)
Mix continuously, adding one egg at a time
4 whole eggs, large
Beat batter for 2-3 minutes or until it begins to form ribbons (if you're adding almond extract, do it now)
¼ teaspoon almond extract (optional)
Transfer dough to piping bag; pipe ½ -1"inch circles onto prepared baking sheet
Bake at 425°F for 10 minutes on bottom third rack; after 10-minutes, reduce heat to 350°F and bake an additional 12-18 minutes, or until light golden brownDo NOT open the oven door when you change the temperature
Transfer to baking rack and allow to cool
Assemble the Cream Puffs
Use a serrated knife and slice pastries in half; drizzle a little Nutella on the bottom, add whipped cream, a strawberry slice and a little more whipped cream
Sprinkle with powdered sugar and drizzle again (optional) with Nutella
powdered sugar (for garnish)
Notes
If you want "stuffed" cream puffs with only whipped cream, you can use the piping tip and insert it into the side or top of the cream puffWhen you're piping the dough onto the baking sheet, if you don't want a "curly top" just dip your finger in a little water and flatten out the curl!