Preheat the oven to 350°F.

Prepare the choux pastry:

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

2. Remove from heat and add the flour little by little, mixing. Beat with a wooden spatula until you get a smooth, homogeneous paste.

3. 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.

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

5. Fill a piping bag with the choux pastry and pipe éclairs 8 cm long.

6. Bake for 20/25 minutes or until they are golden, then let cool.

7. Pierce two small holes under each éclair and, with the help of a piping bag, fill the cavities with whipped cream. Reserve in the fridge.

8. Roll out the sugar paste finely with a pastry roller, cut out the desired shapes, and place them on the cold éclairs.

9. Garnish with whipped cream and decorations. (To create the roundness of the éclairs, use a pastry spatula as a template, and flip it over to form the two ends)