# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Strawberry Cream Filling
08 - 1 cup heavy cream, cold
09 - 1/2 cup mascarpone cheese, cold
10 - 1/3 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - 1 cup fresh strawberries, hulled and finely diced
→ Strawberry Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons strawberry purée
15 - 1 to 2 drops pink or red food coloring, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
03 - Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides, approximately 2 minutes.
04 - Remove from heat and allow to cool for 3 to 4 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until the dough is glossy and pipeable.
05 - Transfer dough to a piping bag fitted with a large round tip. Pipe 10 strips, each approximately 4 inches long, onto the prepared baking sheet.
06 - Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F and bake for an additional 20 minutes, until golden and puffed. Cool completely.
07 - In a large bowl, whip heavy cream, mascarpone, powdered sugar, and vanilla extract to stiff peaks. Gently fold in diced strawberries.
08 - Slice each éclair in half lengthwise. Pipe or spoon strawberry cream onto the bottom halves. Replace the tops.
09 - Whisk powdered sugar with strawberry purée and food coloring, if using, until smooth and spreadable.
10 - Spread glaze on top of each éclair. Allow to set for 10 minutes before serving.
