Scoop up about 1 T dough with a spoon, and scrape it off with another spoon onto a silicone baking mat lined baking sheet. You can also use a spring-loaded cookie scoop (I used a #60 scoop), or a pastry bag fitted with a plain 1/2” tip.
Dip the top of each cream puff in the chocolate. Alternatively, you could also drizzle chocolate onto the cream puffs (either using the tines of a fork or spoon the chocolate into a piping bag and pipe it on). Sprinkle with strawberries and/or matcha. Let stand until the chocolate re-solidifies.
Cream puff base recipe from David Lebovitz.