Reserve 3 cherries per eclair for decoration.
Beat the whipped cream, then mix the cherry puree with it and refrigerate until use.
Reserve a small bag of natural whipped cream for decoration.
Preheat the oven to 350°F (180°C).
Bring to a boil, water, salt, and butter.
Remove from heat and add flour little by little, mixing.
Knead with force using a wooden spatula until you get a smooth, homogeneous dough.
Put back on the heat and work the dough until it comes off the sides of the pot.
Remove from heat again and incorporate the eggs one by one.
Pour the dough onto your work surface and let it cool, folding it back onto itself from time to time with a spatula.
Fill a pastry bag with the dough and pipe eclairs 8 cm long.
Bake for 20/25 minutes, or until golden brown. Let cool completely.
Hollow out 2 holes under the eclairs and fill with cherry whipped cream using a pastry bag. Refrigerate.
In a bowl, mix powdered sugar with red food coloring and lemon juice until you get a thick paste.
Use a spoon to create a design on top of the eclairs.
Refrigerate to set. Decorate with whipped cream rosettes and reserved cherries.