Preheat the oven at 175ºC and prepare a baking sheet with baking paper.

Rub the flour, powdered sugar, baking powder and butter together until a sand like texture. Add the wet ingredients and work it into the dry ingredients until it forms a dough. It’s a bit sticky so you can also use a rubber spatula to mix in the wet ingredients.

Transfer the dough to some clingfilm and let it rest in the fridge for 30 min.

Once ready add little bit of flour on a piece of baking paper or silicone mat and roll it out to a 8 mm thickness. With a 4 cm cookie cutter cut out your cookies and bake them for 15 min. There will be a few more cookies than cream puffs. You can save the rest in an airtight container. They taste great by themselves.

Straight out of the oven, use the same cookie cutter to “cut” the cookies again to make sure they are still the right size. Let them cool down completely on a cooling rack.

Temper the Strawberry Inspiration chocolate.

Divide the chocolate into the mold. With a small spoon to make sure the chocolate is all around the mold. Tap it on the counter and swirl the color around the mold again to make sure the chocolate has been all around the mold.

Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.

Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.

Place the silicone mold on a small board, facing down and let them set, while moving onto the marshmallow fluff.

In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.

Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until stiff peaks.

Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the freeze dried strawberry powder and vanilla paste and mix it in.

Transfer to a piping bag.

Pipe the marshmallow fluff into the chocolate shell.

Add the cookies on top of the marshmallow fluff and seal the bottom with the leftover chocolate.

Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.

Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over a gently push them out of the mold. I find that the best way to get the out of the mold is to only push from the top. The sides are the weaker point and if you push on the sides they can easily break.

Optional, decorate with cookie crumbs. To do so, use a blow torch and very quickly go over the chocolate, then immediately sprinkle them with the cookie crumbs. Be careful not to melt the chocolate too much with the blow torch,