PREHEAT OVEN TO 400 degrees F (375 for convection oven)
In a large sauce pan, heat water and butter to boiling. Turn down heat to medium. Stir in flour until mixture forms a ball.
Transfer to a large mixing bowl . Add eggs and with an electric mixer, mix at medium speed till smooth (a stand mixer with a paddle attachment works the best).
Spoon batter into a pastry bag with a 3/4 inch opening(no tip). Squeeze out strips about 3 inches long and 2 inches apart on a parchment paper lined cookie sheet (8 diagonally fit well on a standard sized cookie sheet) You should get 18 or so from this recipe.
Bake at 400 degrees F (375 degrees F for convection) for 30 - 40 minutes (25 minutes for convection), rotating the pan at the 20 minute mark, till golden brown and hollow sounding when tapped lightly on the bottom. Remove from oven and cool completely on a wire rack.
Whip the cream until very stiff, adding granulated sugar once the cream starts to thicken.
Cut tops off of the eclair shells. (You don't need to take out the sticky dough from the inside if the baked shells). Using a pastry bag fitted with a star tip, fill with whipped cream and pipe some whipped cream onto each of the bottom shells. Replace tops. Dust with confectioner's sugar or put a nice swirl of whipped cream on the top.
If you want to, you can put some sweetened sliced strawberries in the shell before piping in the whipping cream.
or you can just dust the tops with confectioners' sugar, just before serving