preheat oven to 200°c/180ºc fan forced. line a baking tray with baking paper.
melt butter and water in a medium saucepan over low heat. add flour, stir with wooden spoon until mixture is smooth and comes away from edges. remove from heat; place in a food processor bowl with eggs, process until smooth.
place mixture into a piping bag with a round nozzle. pipe 1 tablespoon sized egg shaped balls onto tray. bake for 30 minutes. turn off oven; leave in oven for 20 minutes or until oven cooled.
using electric beaters, beat cream and sugar until thickened. carefully slice the profiteroles in half; spoon cream and strawberries on bottom half; dip tops of profiteroles into melted NESTLÉ melts white, repeat with remaining profiteroles; allow to set; sandwich filled profiteroles with tops.
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