Melt the white chocolate in a bowl. I like to do this at 40% power in the microwave, stirring after the first couple of minutes and stopping to stir every 30 seconds of so until melted. You can also set the bowl over a double boiler and stir until melted, if you prefer.

Dip each choux into the white chocolate and set aside to dry.

Set a fine mesh strainer over a bowl and pass the raspberries through the mesh strainer, rubbing with the back of a spoon. Discard the seeds. When you make the whipped cream, beat in the powdered berries until mixed and the peaks are stiff. Transfer to a piping bag fitted with a round tip (or ziplock bag - just trim one bottom corner to use it as a piping bag when ready to fill).

Cut a small incision in the bottom of each choux. Fill with the raspberry cream.

Assemble filled choux in a cone shape, using toothpicks to secure them (or more white chocolate but this is more time consuming as you must wait for it to set before adding more choux).

Mix a tiny bit of black cocoa with vanilla extract and apply it like a paint with a toothpick to the glucomann ghosts to draw faces. Add the ghosts to the croquembouche and serve.