Bring the water to a boil with the salt, sugar, and butter.
Add the flour, mix and boil for 2-3 minutes, stirring vigorously.
Transfer to a bowl, incorporating the eggs one by one, mixing well after each one.
Transfer the mixture into a piping bag, fill the ring-shaped molds, and place them in the freezer for 2 hours.
Transfer onto a tray lined with parchment paper and bake for 15 minutes at 200 °C, then reduce the temperature to 180 °C and continue baking until a golden crust forms (approximately 20-25 minutes).
For the cream, whip the cream with powdered sugar, add the previously mashed cottage cheese, mix until smooth, then add the strawberries cut into small cubes, and stir.
