Soften 35g butter in a mixing bowl and add 20g icing sugar.

Using a spatula, press and mix until the butter and sugar are well combined, light in color, and smooth.

Sift in 35g cake flour and 4g cocoa powder. Mix gently with a spatula using a cutting motion until a non-sticky dough forms.

Place the dough between two sheets of parchment paper and roll it out to 3mm thickness. Freeze for 20 minutes.

Once frozen, use a round cutter slightly larger than the choux pastry to cut out circles. Keep them frozen until ready to use.

Sift together 45g cake flour and 5g cocoa powder; set aside.

In a non-stick saucepan, combine 35g butter, 8g granulated sugar, 1.5g sea salt, and 90g milk. Heat over low heat, stirring until the butter melts. Bring the mixture to a boil.

Add the sifted flour and cocoa powder, and then turn off the heat. Stir quickly until fully combined and a thick dough forms.

Return the saucepan to low heat and cook the dough, stirring continuously, until it leaves a thin film on the bottom of the pan.

Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually add beaten eggs in small increments, mixing thoroughly after each addition, until the dough forms a smooth paste. It should hold a “V” shape when lifted with a spatula.

Transfer the dough to a piping bag with the tip cut to the desired size. Pipe mounds onto a parchment-lined baking sheet, leaving space between each puff.

Place a frozen cocoa craquelin round on top of each mound and lightly press to adhere.

Bake in a preheated oven at 200°C for 15 minutes. Lower the temperature to 180°C and bake for another 15 minutes. Do not open the oven during baking.

Cool completely on a wire rack.

In a mixing bowl, combine 220g heavy cream, 10g granulated sugar, and 15g condensed milk. Whip at low speed until it thickens, then increase to medium speed until stiff peaks form. Be careful not to overwhip.

Transfer the whipped cream to a piping bag.

Slice the top third off each puff using a serrated knife.

Pipe a layer of whipped cream onto the bottom half, add diced strawberries, then pipe another layer of whipped cream.

Decorate the sides with sliced strawberries and gently press the top back on.