The strawberries are cleaned, cut into pieces, and chilled in the freezer for a few hours. The chocolate is broken into small pieces and mixed with the strawberries and a bit of flour. The butter and sugar are beaten well, then the eggs are added gradually, followed by the flour, baking powder, and finally the milk. The ingredients are mixed thoroughly, and then the strawberries mixed with the chocolate are added. The mixture is poured into muffin molds and baked at 170°C for about 25 minutes.
For the glaze, the chilled Cremio pastry cream is whipped well and piped onto the muffins using a piping bag.