Make the Eclair Pastry:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally. Once the butter has melted, add the flour all at once and stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan (about 2-3 minutes). Remove from the heat and let it cool slightly.

• Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy. If the dough is too thick, add the extra egg to achieve the right consistency.

• Transfer the dough into a piping bag fitted with a large round tip. Pipe long, 3-inch strips of dough onto the prepared baking sheet, spacing them about 2 inches apart.

• In a small bowl, whisk together the egg and water for the egg wash. Brush the eclairs with the egg wash.

• Bake for 20-25 minutes, or until the eclairs are golden brown and puffed. Once baked, reduce the oven temperature to 350°F (175°C), and bake for an additional 10 minutes to allow the eclairs to fully dry out. Let the eclairs cool completely on a wire rack.

Make the Strawberry Custard Filling:

• In a medium saucepan, heat the milk over medium heat until it begins to simmer (do not boil).

• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs.

• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 3-5 minutes). Remove from the heat and stir in the vanilla extract and strawberry puree. Let the custard cool to room temperature, then transfer it to the fridge to chill for at least 1 hour.

Make the Pink Chocolate Glaze:

• In a heatproof bowl, melt the white chocolate in a microwave or over a double boiler, stirring occasionally until smooth. Add a few drops of pink gel food coloring and mix until you achieve the desired shade of pink.

• Allow the chocolate to cool slightly before using.

Assemble the Eclairs:

• Once the eclairs are cooled, use a small knife to make a small slit on the side of each eclair. Fill a piping bag with the chilled strawberry custard and pipe the filling into each eclair, being careful not to overfill.

• Dip the top of each filled eclair into the pink chocolate glaze, allowing any excess glaze to drip off.

Serve: Let the glaze set for a few minutes before serving. Enjoy these delightful Strawberry Eclairs with a cup of tea or coffee!