Preheat the oven to 200°C. Sift the flour and salt.
Place the water and butter into a saucepan and bring it to the boil, take the saucepan off the heat and stir in all the flour and beat it till all the flour is incorporated and starts to pull away from the sides of the saucepan.
Return the saucepan to the heat and gently cook for 2 minutes while beating all the time. Remove from the heat and beat the eggs in one at a time with an electric whisk till it is smooth and glossy.
Drop 12 mounds of dough onto a silicone covered baking sheet. Bake in a preheated oven for about 25-30 minutes, or until they are well risen and golden. Place them onto a cooking rack and prick with a skewer to let the steam escape.
Heat the cream in a small saucepan remove from the heat and stir in the chocolate, keep stirring till it is melted, return to the stove and simmer for 1 minute, leave to one side until you are ready to serve.
Strain any excess liquid from the mascarpone, then in a bowl, to it, add the orange zest, crème fraiche and honey to taste and fold them together.
To assemble the dish, split the pastry delights in half and fill with the mascarpone mixture, fill with raspberries, cover with the top half. Place them onto your serving plate and spoon chocolate sauce over the top of them.
Fan the strawberries out by cutting along the strawberries, but leaving it still attached at the end, press down on the end to create a fan effect, dust it with icing sugar and then put it on the top of your delicious choux pastry delights.