These pastry cream filled cookie cups are very refreshing with strawberry and mint.
First make the pastry cream. Cover it with a plastic film to prevent a skin forming on top. When it cools, keep in the fridge.
Start making the dough: Combine the flour and baking powder in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Add the egg and mix well. Then add the vanilla and mix. When needed, stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula so they are all mixed well. Add the flour mixture and mix until incorporated.
Place the chopped chocolate into an ovenproof dish and melt in the oven at 210°F (100°C). When the chocolate starts melting, stir the chocolate. Continue melting-stirring as needed.
Assemble: Cover the bottom of the cookie cups with melted chocolate. Keep the cups in the fridge for 5-10 minutes to let the chocolate set. Besides its good taste, melted chocolate will prevent the cookie cups softening after they are filled with the pastry cream. Spoon almost 1 tablespoon of pastry cream over the melted chocolate. Put the fresh mints and strawberries over the pastry cream. Keep in the fridge.
The calorie information above is an estimate that is provided by an online nutrition calculator.