Preheat the oven to 350°F.

Prepare the choux pastry:

1. Bring to a boil, the water, salt, and butter.

2. Remove from the heat and add the flour a little at a time, mixing. Beat vigorously with a wooden spatula until a smooth, homogeneous paste is obtained.

3. Put back on the heat and work the paste until it comes off the walls of the saucepan. Remove from the heat again and incorporate the eggs one by one.

4. When the paste is ready, deposit it on your work surface and let it cool to warm, folding it back onto itself from time to time with the help of a spatula.

5. Fill a bag with a smooth nozzle with choux pastry and make 8 cm long eclairs.

6. Bake for 20/25 minutes or until golden. Let cool.

7. Soften the fondant and gently dip the top of the eclairs. Even out with a spatula and let the fondant harden at room temperature.

8. Cut the eclairs on top to form a deep slit.

9. Dress the whipped cream and insert your choice of fruits, then decorate with fresh mint leaves.