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For the choux: In a saucepan combine the water, butter, sugar and salt. Bring to the boil before adding in the flour and cooking the roux for 1-2 minutes. Transfer to the bowl of your mixer fitted with the paddle and whip the roux until all of the steam has evaporated. Add the eggs, one at a time, and whisk until shiny and smooth.
For the whipped ganache: Bloom the gelatine in iced water. Heat up the cream until just simmering before pouring over the white chocolate. Allow the chocolate and hot cream to sit for a minute to melt before adding in the bloomed gelatine and vanilla. Whisk until smooth before covering with cling film and chilling overnight. The next day, whisk to stiff peaks.
For the strawberry compote: Combine the ingredients together and allow to sit for 15 minutes to macerate.