Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine 3/4 cup water, butter, sugar, and salt over medium heat until the butter melts and the mixture comes to a gentle boil.
Remove from heat and stir in the flour all at once, stirring vigorously until a dough ball forms.
Return the pan to low heat for 1 minute, stirring constantly to dry out the dough slightly.
Transfer dough to a bowl and let cool for 5 minutes.
Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
Pipe mounds of dough onto the baking sheet and bake for 20-25 minutes until golden and hollow sounding.
Turn off the oven, poke the sides with a toothpick for steam release, and leave in the cooling oven for 10 minutes.
While puffs cool, beat the heavy cream with strawberry powder and powdered sugar until stiff peaks form.
Heat chocolate and 2 tablespoons cream in the microwave in 20-second bursts until smooth to create the ganache.
Fill cooled puffs with strawberry cream and drizzle with the warm chocolate ganache.