Mix the creamed butter with all the other ingredients until homogeneous ball forms.
Spread the dough out between two sheets of plastic wrap or baking paper.
Gently remove the wrap or paper from the top and cut the dough into disks the same size as your choux pastries. Store in the freezer.
Bring the milk, water, butter, sugar, and salt to a boil.
Off the heat, add the flour. Place back on the heat and use a spatula to help evaporate any liquid off the dough.
Put the dough in a food processor to finish drying out and leave to cool.
Beat the eggs one by one and gradually incorporate them into the dough.
Use a piping bag with a 13mm nozzle to pipe out the choux buns.
Put a thin disk of Craquelin topping on top of the pipped out choux.
Heat the purée along with the honey.
Gradually combine the hot mixture with the melted STRAWBERRY INSPIRATION. Mix using an immersion blender to perfect the emulsion. Add the cold heavy cream.
Mix again. Leave to set in the refrigerator for 12 hours.
ASSEMBLY AND FINISHING
Once cooled, halve the choux buns, then use a fluted nozzle to pipe in the whipped ganache.