Preheat the oven to 350°F.

Prepare the choux pastry:

1. Bring the water, salt, and butter to a boil, then remove from heat and add the flour, mixing little by little. Beat with a wooden spoon until a smooth, homogeneous dough is obtained.

2. Put back on the heat and work the dough until it comes off the sides of the pan. Remove from heat again and incorporate the eggs one by one.

3. Pour the dough onto your work surface and let it cool to lukewarm, folding it back onto itself from time to time with a spatula.

4. Fill a bag with a round tip with the choux pastry and shape éclairs 8 cm long.

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

6. Soften the fondant in a double boiler and delicately dip the top of the éclairs. Even out with a spatula. Let the fondant harden at room temperature.

7. Cut the éclairs on top to form a deep slit, then dress with whipped cream and insert slices of strawberry.