Preheat the oven to 350°F (180°C).Bring to a boil, the water, salt, and butter.Remove from heat and add the flour little by little, mixing.Knead with force with a wooden spatula until a smooth, homogeneous dough is obtained.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.Place the dough on your work surface and let it cool, folding it back onto itself from time to time with a spatula.Fill a piping bag with choux pastry and pipe out eclairs that are 8 cm long.Bake for 20/25 minutes, or until golden brown. Let cool completely.Whip the whipped cream by mixing the sugar with the cream, food coloring, and extract. Open the eclairs in half.Using a piping bag filled with whipped cream, form balls side by side. Reserve in the fridge.In a bowl, mix the powdered sugar with the red food coloring and add lemon juice until a thick paste is obtained.Go drop by drop for more ease. Spoon the glaze over the tops of the eclairs to form the design.Refrigerate to harden. Decorate with sugar flowers.