Cream Puffs Filled with White Chocolate Mousse

Directions

1. Preheat oven to 180ºC (approximately 350ºF). Line a baking sheet with parchment paper or a silicone mat.
2. For the filling: Whisk white chocolate mousse powder with the cream and combine thoroughly. Meanwhile, soak the gelatin in a little water, drain and heat in the microwave to dissolve.
3. Add gelatin to the mousse mixture until combined.
4. Place mousse mixture in the refrigerator to chill.
5. For the dough: Pour the water, butter, salt and sugar in the Bimby cup. Set for 5 minutes at 100ºC (approximately 212ºF) at speed 1.
6. Add the flour all at once and set for 15 seconds at speed 5.
7. Remove dough from the cup and let cool for 15-20 minutes.
8. Beat the eggs separately. With the Bimby running at speed 4, slowly add the eggs through the feed tube into the dough. Place the dough in a pastry bag and cool.
9. Pipe small mounds of the dough on the prepared baking sheet. Reduce the oven temperature to 160ºC (approximately 325ºF).
10. Bake for 35-40 minutes or until golden brown.
11. Once cooled, cut in half and fill with the chilled mousse.