Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.

Step 2

In a small heavy-bottomed saucepan over medium heat, bring 1/4 cup water, 2 tablespoons unsalted butter, and 1/2 teaspoon granulated sugar to a boil. Add 3 1/2 tablespoons all-purpose flour and stir continuously with a stiff spatula or wooden spoon until there is a thin film of dough on the bottom of the saucepan, about 2 minutes.

Step 3

Transfer the dough into a large bowl. Stir vigorously for 1 minute to cool. Add 1 large egg and mix well. It might look like it's curdled, but keep mixing, it'll eventually come together into a smooth batter. The batter should fall off your spatula in a V-shape.

Step 4

Spoon the dough into a piping bag or ziptop bag with a bottom corner cut off. Pipe 8 (2-inch) circles onto the baking sheet. Use a damp finger to gently press down on and smooth out any peaks or lumps.

Step 5

Beat the remaining egg for an egg wash. Brush each choux pastry with the egg wash. Using a spray bottle, mist the baking sheet with water. Alternatively, you can also dip your fingers in water and flick droplets onto the baking sheet if you don't have a spray bottle.

Step 6

Bake for 12 minutes. Reduce the oven temperature to 375°F (do not open the oven door). Bake until the choux pastry is golden brown, about 20 minutes more. Do not open the oven door while they bake, you want the heat to dry out the centers.

Step 7

Remove the choux puffs from the oven. Poke a hole into the side of each puff with a paring knife and let cool completely, at least 1 hour. Meanwhile, make the pastry cream and pink powdered sugar.

Step 8

Place 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of kosher salt in a medium bowl. Whisk until the mixture is pale yellow/white and thick, about 5 minutes. It'll be a bit tough in the beginning but will loosen up as you mix.

Step 9

Heat 1 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon ground cardamom, and 3/4 teaspoon rose water in a small saucepan over medium heat, whisking occasionally, until the milk is hot to the touch but not simmering.

Step 10

Take 1/4 cup of the hot milk mixture and whisk it into the egg yolk mixture. Once it is well combined, add the egg mixture back into the saucepan with the remaining milk (reserve the bowl). Cook over medium-high heat, whisking continuously, until the pastry cream thickens and just starts to bubble. Remove from the heat.

Step 11

Set a fine-mesh strainer over the reserved bowl. Pour the pastry cream through the strainer and discard the contents of the strainer (make sure to scrape the underside of the strainer). Press a sheet of plastic wrap directly onto the pastry cream to prevent a skin from forming. Refrigerate until cool, about 30 minutes.

Step 12

Place 2 tablespoons freeze-dried strawberries and 3 tablespoons powdered sugar in a coffee grinder, spice grinder, or small blender, and blend until fine.

Step 13

When ready to serve, whisk the pastry cream to loosen and smooth it out. If you’d like to pipe in the filling, transfer it into a piping bag fitted with a small round tip or a small ziptop bag with a bottom corner snipped off.

Step 14

Poke a hole into the bottom of each cooled choux puff with a paring knife. Pipe the pastry cream into each puff through the hole in the bottom until full. Wipe off any excess pastry cream. Alternatively, cut the top off each choux pastry and fill the bottom halves with pastry cream with a spoon, then place the other half on top. Dust the cream puffs with the pink powdered sugar.