For the Craquelin, place all ingredients in a stand mixer and mix on medium speed until a firm dough forms. Roll out Craquelin between two sheets of baking paper about 2 mm and store in the refrigerator until ready to use.

For the choux, preheat the oven to 200 °C top / bottom heat. Line 2 baking sheets with baking paper. Using a round cookie cutter (about 4 cm in diameter) and a pencil, draw 3 circles in 3 rows each on the baking papers. Turn the baking paper over so that the circles are on the underside of the paper.

In a saucepan, heat the milk, water, butter, salt and sugar until the butter is melted. Bring to a boil once, remove saucepan from heat, add flour briskly and stir with a wooden spoon. Return saucepan to heat and finish cooking mixture for 2 minutes, stirring constantly.

Transfer batter to the bowl of a stand mixer and stir for one minute to cool the mixture. With the mixer on, add the eggs and mix for 4 minutes. Transfer the choux pastry to a piping bag fitted with a plain nozzle and pipe dots onto the premarked circles.

Remove craquelin from refrigerator, remove top baking paper and cut out circles with same cookie cutter. Place Craquelin circles on top of choux pastry. Bake the Cream Puffs at 200 °C for 15 minutes, then lower the temperature to 180 °C.

Bake for another 15 to 20 minutes until Cream Puffs are golden brown. After baking, poke a small hole in the side of each Cream Puff to allow steam to escape. Do the same with the second tray.

For the cream, whip all ingredients in a bowl until creamy. Pour the cream into a piping bag fitted with a star nozzle.

Using a bread knife, cut the Cream Puffs horizontally. Heat the punch glaze according to the manufacturer and dip the lids briefly in the glaze.

Spread a teaspoon of strawberry fruit spread on each bottom. Spread the cream on top and cover with the lid. Finally, garnish with gold and pistachios or small meringues.