In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
Add flour and stir while cooking, until it turns into a lump of dough.
Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It's important to leave some space between the creampuffs.
Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
Filling: in a mixer bowl put cream, powdered sugar, vanilla and stabilizer and whip on high speed until very stable cream is formed.
Transfer the whipped cream into a piping bag fitted with a serrated piping tip.
Cut the top of each creampuff and fill generously with whipped cream. Place a whole cherry and close with the top. Garnish with powdered sugar and serve.
Keep in a closed container in the refrigerator for up to 2-3 days, but the cream puffs are at their best on the day of preparation.
You can use fresh raspberries, strawberries, blackberries or other berries you like instead of cherries.