Strawberry éclair with mascarpone whipped cream.

Prepare the choux pastry. In a saucepan, bring to a boil the water with the milk, salt, sugar, and butter cut into pieces.

Remove the saucepan from the heat and add the flour all at once. Mix well until a smooth texture is obtained.

Lower the heat to medium and place the pot back on the stove, stirring the dough continuously for about 2 minutes. The dough is ready when it forms a smooth and shiny ball that pulls away from the sides of the pot. Remove the pot from the heat and let the dough cool for 5 minutes, continuing to stir.

Add the eggs one by one, mixing each time with a spatula to fully incorporate.

Preheat the oven to 180°C, static heat.

Place the dough in a piping bag fitted with a star tip and pipe éclairs about 10 cm long, spacing them apart as the dough will puff up during baking. If you are using parchment paper instead of a silicone mat, stick it to the baking sheet with a little choux pastry beforehand. Sprinkle with sliced almonds.

Bake for about 30 minutes. The pastries should be well risen, golden, and dry. Do not open the oven door during baking (for at least the first 20 minutes). Repeat the same with the remaining dough. Let cool.

Prepare the cream. In a large bowl, mix the mascarpone with the very cold liquid cream, vanilla extract, and powdered sugar until you obtain a very firm cream. Prepare the strawberries. Wash, dry, and hull the strawberries. Cut them in half.

Assemble the éclairs. Cut the top off each éclair at 2/3 of its height. Place pieces of strawberries at the bottom, pipe whipped cream on top, then add more strawberry pieces on the whipped cream. Replace the top.