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Stir vigorously with a wooden spoon until the mixture forms a smooth ball.
Return the pan to the heat for 1 minute, stirring constantly, to dry out the dough slightly.
Transfer the dough to a bowl and let it cool for a few minutes.
Gradually beat in the eggs, one at a time, until the dough is smooth and glossy.
Pipe small mounds of dough onto baking sheets lined with parchment paper.
Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10-15 minutes, or until golden brown and hollow-sounding when tapped.
Let the choux puffs cool completely on a wire rack.
Make the Cream:
In a chilled bowl, whisk the cream with icing sugar and vanilla extract until stiff peaks form.
Assemble:
Cut a small hole in the bottom of each choux puff.
Pipe the cream into each choux puff.
Top with a mixture of fresh berries.
Dust lightly with icing sugar, if desired.
Tips:
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