Part A, Choux paste :

1. Combine water, milk, sugar, salt, inverted sugar, and butter in a pot. Bring to a boil.
2. Add the flour all at once and stir vigorously until it forms a smooth dough and a film forms on the bottom of the pot (drying out the paste).
3. Let the dough cool slightly (to around 60°C )
4. Beat in the eggs gradually until the dough reaches a pipeable, ribbon-like consistency.
5. Pipe into mould freeze overnight. Remove from mould ,and place them on a baking tray lined with parchment paper.
6. Defrost at room temperature for about 10–15 minutes, just until they’re no longer rock hard
7. Bake at around 170 °C for 35min until puffed and golden.

Part B, Craquelin:

1. Mix all the ingredients to form a dough.
2. Roll to 5mm thick and freeze.
3. Cut 5cm round to place on the choux puffs.

Part C, Strawberry Whipping ganache:

1. Heat the first portion of cream with sugar until just boiling.
2. Pour over chocolate (chopped or pistoles), then stir to emulsify.
3. Add cold cream gradually, mixing to combine.
4. Chill overnight (or at least 4–6 hours).