Heat the butter and water in a saucepan until the butter melts and the mixture comes to a boil.Add the flour and baking powder and stir well with a wooden spoon until the mixtures comes together in a ball and leaves the side of the pan completely clean. Remove from the heat and let the mixture cool down slightly.
Once cool, add the eggs, 1 egg at a time, beating well with a wooden spoon until the dough is smooth and satiny.
Line a baking tray with baking paper and pipe the dough onto the tray in 10 cm long oblong shapes or to make profiteroles - drop spoonful's of the dough onto the baking tray. Use your finger, moistened with some water to smooth off any points.
Bake for 25 minutes or until golden brown.
Remove from the oven and cut a small slit into each shape to remove any air. Return to the oven for a further 5 minutes. Then cool completely on a wire rack.
Add the icing sugar to the cream and whip it until stiff. Now fill the fill the eclair dough pieces with sweetened, whipped cream and strawberries. Top with chocolate ganache or melted chocolate.