Ingredients:

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar
  • 1 cup all-purpose flour
  • 3–4 eggs (adjust as needed)
  • - For egg wash: 1 egg and 2 teaspoons water
  • - For the glaze: 8 oz white chocolate, chopped and pink gel food coloring
  • - Filling: Strawberry custard (store-bought or homemade)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a saucepan, combine water, butter, salt, and sugar over medium heat until boiling.
  3. Remove from heat and stir in flour until well combined; cook for an additional 30 seconds.
  4. Beat in eggs one at a time using a stand mixer or hand mixer until smooth and glossy; check consistency after adding three eggs—add the fourth if necessary.
  5. Using a piping bag fitted with a large tip, pipe out lengths of dough about 5 inches long onto the prepared baking sheet.
  6. Brush the tops of the piped dough lightly with egg wash made from whisking together one egg and two teaspoons of water.
  7. Bake in preheated oven for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for another 20–25 minutes until golden brown.
  8. Allow pastries to cool completely on wire racks.
  9. Once cooled, make a small hole in one end of each eclair using a sharp knife or pastry tip, then fill with strawberry custard using either a piping bag or spoon.