Preheat the oven to 220C/425F or gas mark 7.

Grease and flour a 2 large flat baking trays to prevent the buns from sticking as they cook.

Place the water and butter into a saucepan and heat until the butter has melted.

Using a whisk mix in the flour and salt, and beat really well over a moderate heat until the mix begins to form into a soft ball.

Remove from the heat and beat in the eggs one by one.

At this stage you should have a smooth shiny paste.

Using a couple of spoons or a piping bag, place rounds of the paste on the greased tray.

Size is up to you, as long as you remember that if cooked properly, they will double in size, so leave enough room for them to expand.

Bake in hot oven for ten minutes and then, without opening the oven door, turn the heat down to 190C/375F or gas mark 5.

Leave to cook a further ten minutes before carefully opening the oven door.

When the choux buns are golden brown and puffed to twice their original size, they are done.

For best effect, turn the oven off when they are done and make an incision in the side of each bun then allow them to remain in the oven with the door open for another ten minutes to dry out.

Then slide off onto a wire rack.

Cut a lid from each choux bun and leave to cool. (If the buns are still a little gooey in the centre, return them to the turned-off oven for 5 minutes to dry out.)

Now whip the cream and fold in the icing sugar and crushed drained strawberries. Reserve juice.

Fill by spooning in the strawberry whipped cream and then replace the lids.

To make icing, put icing sugar in a bowl and stir in reserved strawberry juice in 2-3 lots and spoon over the choux buns.

Refrigerate for about 1 hr to chill and let the icing set. (If you can wait that long!)