Mix the ingredients together with a rubber spatula until smooth. Place it in the fridge while prepping the chocolate shell and marshmallow fluff.

Temper the dark 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 vanilla paste and mix it in.

Transfer to a piping bag.

Roll out the peanut butter base on a silicone mat or baking paper with a bit of powdered sugar, to a thickness of 6 mm, and freeze it for 10 min.

Meanwhile pipe the marshmallow fluff into the chocolate shell.

Take the peanut butter base out of the freezer and cut out 6 circles with a 4 cm cookie cutter so they fit the bottom of the cream puff.

Add the peanut butter bases 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 finely chopped salted peanuts. To do so, use a blow torch and very quickly go over the chocolate, then immediately sprinkle them with the finely chopped salted peanuts. Be careful not to melt the chocolate too much with the blow torch,