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1
Preheat oven to 375F.
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2
Line baking sheet with parchment paper.
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3
Combine water, butter, salt and sugar in heavy medium saucepan.
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4
Bring to boil, stirring to melt butter.
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5
Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball.
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6
Stir 1 minute longer.
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7
Remove from heat.
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8
Transfer dough to medium bowl.
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9
Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
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10
Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter.
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11
Using moist fingertips, gently press tops of cream puffs flatten any peaks.
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12
Bake until golden brown, about 37 minutes.
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13
Transfer baking sheet to rack; let cream puffs cool.
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14
(Can be made 4 hours ahead.
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15
Let stand at room temperature.)
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16
Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form.
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17
Combine 6 strawberries and 2 tablespoons sugar in small bowl.
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18
Using fork, crush berries.
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19
Fold crush strawberry mixture into cream.
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20
Cut top third off each cream puff.
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21
Place cream puff bottoms, cut side up, on plates.
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22
Spoon filling into bottoms, mounding slightly.
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23
Ladle sauce over, allowing sauce to spill onto plates.
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24
Top with cream puff tops.
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25
Dust with powdered sugar.
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26
Puree 1 basket strawberries in processor.
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27
Transfer to bowl.
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28
Stir in sugar.
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29
Quarter remaining strawberries; add to sauce.
