Preheat the oven to 200 degrees C.

Bring the water to a boil with butter, salt, and sugar.

Once boiling, remove from heat and add the flour, stirring vigorously until the dough pulls away from the sides.

Allow the dough to cool slightly, then incorporate the eggs one by one, mixing well after each addition.

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

Bake for 30 to 35 minutes without peeking.

Let it cool completely on a wire rack.

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

Wash and slice the strawberries.

Cut the Paris Brest horizontally in half and spread half of the whipped cream on the bottom half.

Generously scatter the strawberry chunks over the whipped cream.

Refill with the top half, then pipe whipped cream rose in the center topped with more strawberries.

Sprinkle everything with icing sugar and decorate with mint leaves.