Mini pastries

Today, while I was home all day, I made some really lovely pastries from Australia's Masterchef. I made pastry with homemade chocolate ganache & soft whipped cream. Here's how I made them:

For the pastry:
-preheat the oven to 180˚C
-relax the pastry in the mini baking tins
-blind bake the pastry for 7-10 minutes. Take the beans of whatever you used to blind bake out of the tins and let the pastry bake until golden brown

For the chocolate ganache:
- Bring about 4 tbsp cream to a light simmer
-put 200g of chocolate buttons on a bowl and heat it au-bain-marie with the cream
-add a nub of butter
-stir until everything is melted
-let cool to room temperature

For the whipped cream:
- pour 200g of whipping cream in a large bowl
-add a large spoonful of caster sugar
-whip until it has formed light, soft peeks

To assemble:
-fill the pastry with the chocolate ganache
-add the whipped cream on top of the ganache
-add the strawberries