The malted whipped cream in these fruity cream puffs is a revelation--make it alone to top pies, sundaes or hot cocoa, and be sure to lick the beaters!
For puffs: Position oven racks to the upper and lower thirds of oven and preheat oven to 400°. Line two baking sheets with parchment paper; set aside.
In a 2-quart saucepan, combine milk, water, butter and salt. Bring to a boil over medium-high heat. Add flour all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition until dough is smooth. Drop dough by 1/4-cup measure onto prepared baking sheets, 6 per sheet.
Bake for 15 minutes, then rotate the sheets from top to bottom and front to back. Reduce oven temperature to 375°. Bake until puffs are deeply golden and sound hollow when tapped, about 20 minutes more. Turn oven off and prop the door open with a wooden spoon. Let puffs rest in the oven for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare fillings: In a medium bowl, toss strawberries with granulated sugar; set aside. In a very large bowl, beat cream, malted milk powder, powdered sugar and vanilla with an electric mixer on medium speed until stiff.
To assemble: Split cooled puffs with a serrated knife. Place bottoms on a serving platter; top with strawberries, cream and puff tops. Dust with powdered sugar and serve immediately.