Cook the Triple Berry Sauce. (I made this the night before.)

Bake the Pate a Choux.

Prepare the Triple Berry Cream Filling.

Bake the Choux Crumbs.

Place one 7-inch round of choux on a cake stand or serving platter. Top with ⅓ of the triple berry cream filling. Add a second choux round and press lightly into cream; add ⅓ of the filling, a third choux round then the remaining berry filling. Finish with the fourth choux round on top. Refrigerate for 2 hours.

Prepare the Chantilly Cream. Reserve ⅓ of the whipped cream to pipe a decorative edge around the top and bottom of the cake.

Ice the sides and top of the cake with the remaining ⅔ of the whipped Chantilly Cream.

Use your hands to gently press the cooled choux crumbs onto the sides of the cake.

Pipe a decorative edge of whipped cream around the top and bottom of the cake.

Pile fresh berries on top of the cake.

Chill until ready to serve. Best if eaten as soon as possible after it's decorated.

Stem and cut strawberries into bite size pieces (if using). In a medium saucepan, add the berries, sugar and lime juice. Bring to a boil over medium high heat stirring constantly.

Remove from heat and pour into a bowl. Chill completely before using.

Preheat oven to 375°. Line rimmed baking sheets with a Silpat or parchment paper. Measure flour and set aside.

Bring butter, sugar, salt, and ¾ cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 10 minutes.

Add eggs, 1 at a time, beating until mixture is smooth and glossy. Divide the mixture evenly between the prepared sheets. With an offset spatula, spread the mixture evenly over the Silpat until it's about 1 inch from the borders of the pan.

Bake about 40 minutes until the pate a choux is firm to the touch in the center.

Cool completely.

Remove the choux from the Silpat to a large cutting board. Cut 2 7-inch rounds from each baking sheet of choux for a total of 4 7-inch rounds.

Reserve choux scraps to decorate cake.

Add water to a small bowl, sprinkle gelatin over the water and allow it to sit until water absorbs the gelatin.

Microwave for about 30 seconds until mixture comes to a boil. Stir until gelatin is completely dissolved.

Heat ½ cup heavy cream in the microwave until it's lukewarm. Add dissolved gelatin.

Add remaining 2 ½ cups heavy cream to a large mixing bowl. Begin mixing on high speed and slowly add the gelatin mixture.

Continue mixing until soft peaks form.

Fold in the chilled berry sauce.

In a large mixing bowl, beat the cream at high speed until it starts to thicken.

Add powdered sugar and vanilla bean paste.

Continue beating until stiff peaks form.

Preheat the oven to 250°.

Tear the reserved choux scraps into ½ inch pieces.

Place on baking sheet and bake until pieces are completely dry about 15 minutes.

Set aside to cool

Dust with powdered sugar before applying to the sides of the cake.