Preheat your oven to 200°C (400°F).

In a saucepan, bring water to a boil with butter, salt, and sugar. Remove from heat and add flour, mixing vigorously until the dough separates from the sides.

Let it cool slightly before adding eggs one at a time, mixing well.

Shape the dough into a circle on a baking paper-lined plate.

If desired, sprinkle with grated almonds for extra crunch.

Bake for 30-35 minutes without opening the oven. Once baked, let it cool completely.

While you wait for the pastry to cool, whip the cold cream with sugar and vanilla until it’s firm.

Slice the fresh strawberries in preparation for layering.

Cut the cooled Paris-Brest in half horizontally, spread half of the whipped cream on the bottom half, and layer with strawberries.

Replace the top, pipe more whipped cream on top, and sprinkle with icing sugar and mint leaves.