Strawberry Bavarian Cream Puffs

Preheat oven to 400 F. Grease a baking sheet. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for exactly 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.

 

Drop heaping teaspoons of dough (I used a #70 cookie scoop) onto prepared baking sheet. Bake for 25 minutes or until golden brown and firm. Cool.

 

Measure 1 cup strawberry bavarian pastry cream into a large bowl.  Set aside.

 

In a small pan, combine gelatin and cold water; let stand until thick.  Place over low heat, stirring constantly, just until the gelatin dissolves.  Remove from heat; cool (do not allow it to set).

Whip the cream with the powdered sugar, until slightly thick.  While slowly beating, add the gelatin to whipping cream.  Whip at high speed until stiff.

 

Add about 1/3 of the whipped cream to the pastry cream and stir to combine.  Add another 1/3 of the whipped cream and gently fold.  Repeat with the remaining 1/3.