Pour the milk and water into a saucepan, add the salt, powdered sugar, and butter.
Melt the butter and increase the heat to boil for a few seconds. Remove from heat.
Add the flour all at once and mix with a spatula until the dough is consistent and stops sticking to the sides.
Return to the heat to dry the dough. Remove from heat and let cool. Preheat the oven to 200°C.
Beat the eggs and gradually add them to the dough, mixing to obtain a consistent, shiny paste that forms fragile strips. Place in a piping bag and squeeze the éclairs out onto a baking tray.
Using a fork, form ridges on the éclairs.
Bake for 20 minutes, until the éclairs are golden and risen. Remove the éclairs from the oven and place them on a wire rack.
Allow to cool.
Beat the cold cream with the icing sugar and the vanilla. When the whipped cream is nice and dense, place it in a piping bag with a fluted tip. Chill.
Utiliser une gousse de vanille dont vous récupérez les grains de vanille.
Cut the strawberries in half.
Upon serving, cut the éclairs in half lengthwise and garnish with the whipped cream.
Add the strawberry halves and sprinkle with a little icing sugar.