Stir pudding powder, 3 tablespoons sugar and 100 ml milk until smooth. Boil 300 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Pour into a bowl, place cling film directly on the pudding surface and allow to cool.
For the choux pastry 1⁄8 l milk, 1⁄8 l water, 1 pinch of salt and fat in a pot bring to the boil. Add the flour at once and stir with a wooden spoon until the dough comes off the bottom of the pot as a lump and a white film forms there.
Pour into a bowl and immediately add 1 egg. Allow to cool for about 5 minutes, then stir in the remaining eggs one by one.
Pour the choux pastry into a piping bag with a large perforated nozzle (1.5 cm Ø). Line two baking trays with baking paper. Spray 8 thick strips (approx. 10 cm long) onto each tray at a sufficient distance.
Bake one after the other in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for about 5 minutes. Turn down the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and continue baking for approx. 20 minutes.
Immediately cut open horizontally with scissors. Let it cool down.
Break the chocolate into pieces for the chocolate icing. Melt in a small pot with 100 g cream and white fat while stirring at low heat. Let it cool down for about 10 minutes and, if necessary, put it in a cool place until the mixture thickens a little.
Coat the upper eclair halves with it and chill for at least 30 minutes or until serving.
Whip 400 g cream until stiff, allowing the cream firmer to trickle in. Stir the pudding briefly with the hand mixer. 2⁄3 Stir the cream into the pudding, then fold in the remaining cream. Chill for about 20 minutes.
Wash and clean the strawberries. Cut into pieces, mix with 1-2 tablespoons of sugar and let stand for 5-10 minutes. Pour pudding cream into a piping bag with a large star-shaped spout and squirt onto the lower eclair halves.
Spread strawberries on top and place the chocolate lid on top. Serve immediately.