Grease a baking sheet; set aside. In a small saucepan combine water and butter. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating after each addition until mixture is shiny and smooth. Drop mixture in eight mounds 3 inches apart on the prepared baking sheet.
Bake in a 400 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack.
Meanwhile, for filling, prepare pudding mix according to package directions, using the fat-free milk and adding espresso powder. Cover surface with plastic wrap. Chill thoroughly.
To serve, spoon about 1/3 cup of filling into the bottom half of each cream puff. Top with strawberries. Replace cream puff tops. Makes 8 servings.