Preheat your oven to 200 degrees C.

In a saucepan, bring the water to a boil with the butter, salt, and sugar.

Once boiling, remove from heat, add the flour all at once and mix vigorously until the dough pulls away from the sides.

Allow the dough to cool slightly, then incorporate the eggs one at a time.

On a baking sheet lined with parchment paper, form a circle of dough about 20 cm in diameter.

Bake in the preheated oven for 30 to 35 minutes.

Let the pastry cool completely on a wire rack.

Whip the very cold liquid cream with sugar and vanilla until stiff peaks form.

Rinse and slice the strawberries.

Cut the Paris-Brest horizontally in half. Spread half the whipped cream on the bottom half, then add strawberry chunks.

Place the top half back on, pipe the remaining whipped cream in the center, and add more strawberries. Dust with icing sugar and garnish with mint.