Preheat oven to 375 °F/190Grease and line one cookie sheet.
In a saucepan, combine water, butter and salt. Heat until butter melts and water boils. Lower the heat. Add flours and stir vigorously until mixture leaves the sides of the pan. Remove from heat and to cool slightly. With a wooden spoon; beat in eggs one at a time, until smooth. Continue beating until very smooth and shiny. Transfer mixture into a pastry bag. Pipe out strips about 3-inches long, and 2 inches apart. Bake in 375F for 30-45 minutes; continue baking until éclairs are brown and completely dry. Cool on wire racks.
Prepare cream filling: In a saucepan, combine sugar, cornstarch, salt, milk and egg yolks. Cook over medium low heat, stirring constantly until mixture thickens. Remove from heat. Stir in vanilla. Refrigerate to cool.
Once custard is cooled, fold in whipped cream carefully. Place on a piping bag.
To Assemble: Fill pastries with cream filling and garnish with fresh fruits.