For the choux pastry, boil the milk with the butter and a pinch of iodized salt in a saucepan.
In the meantime, mix the flour with the baking powder and sift into a suitable bowl.
Now add the flour mixture to the milk, stirring continuously, and meanwhile continue stirring until the mixture forms a dumpling.
Remove the dough from the saucepan and place in a suitable bowl. Cool slightly and then gradually add the two eggs and fold them in.
Use a piping bag to pipe small heaps of dough onto a baking tray and bake in a heated oven at 200 °C for about 15 to 20 minutes, depending on the size.
Place the profiteroles on a baking rack and cool.
Rinse, clean and chop the strawberries. Put the curd cheese with the sugar in a large enough bowl and mix with vanilla sugar and a little bit of cinnamon powder. Add the strawberries and fold in.
Sprinkle the profiteroles with powdered sugar, cut in half, fill with the strawberry curd and assemble repeatedly and bring to the table.