Heat the salt, sugar, butter and water in a small saucepan, stirring, until the butter is melted. Remove from heat and add all of the flour. Stir rapidly until smooth and it pulls away from the sides of the pan.
Scoop up about 1 tablespoon dough with a spoon, and scrape it off with another spoon onto a silicone baking mat lined baking sheet. You can also use a spring-loaded cookie scoop (I used a #60 scoop), or a pastry bag fitted with a plain ½” tip.
Dip the top of each cream puff in the chocolate. Alternatively, you could also drizzle chocolate onto the cream puffs (either using the tines of a fork or spoon the chocolate into a piping bag and pipe it on). Sprinkle with strawberries and/or matcha. Let stand until the chocolate re-solidifies.
Cream puff base recipe from David Lebovitz.