Preheat the oven to 225 degrees. Bring 250 ml of water, fat, 1 packet of vanilla sugar and salt to the boil. Add the flour all at once and stir until the mixture loosens from the bottom of the pan as a lump. Remove the pot from the stove. First stir in an egg, put the dough in a mixing bowl and let cool down a little. Then gradually stir in the remaining eggs.
Pour the choux pastry into a piping bag with a large star nozzle. Squeeze 12 dough dots onto a baking tray lined with baking paper, spaced a little apart. Bake in the oven for 20-25 minutes. Take cream puffs out of the oven, cut off the lids immediately with scissors and let everything cool on a kitchen rack.
Wash and clean the strawberries. Slice about 5 strawberries, cut the rest into small cubes. Mix the sour cream, sugar and lemon zest, add the strawberry cubes. Whip the cream and 1 packet of vanilla sugar until stiff and fold in. Put the cream in a piping bag with a large star nozzle and squirt onto the lower halves of the cream puffs. Spread the strawberry slices on top and put the lid on. Then dust with powdered sugar and serve fresh immediately.
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