Make eclair pastry:

Cup of Yum
1. Preheat the oven to 425 degrees F.
2. Line a large baking sheet with parchment paper.
3. Place a large saucepan over medium-high heat, add the water, butter, salt, and sugar, stir, and bring the mixture to a rolling boil.
4. When it boils, immediately take the pan off the heat, and using a wooden spoon or spatula, stir in all the flour at once until fully incorporated, this will take about 1 minute.
5. Return the saucepan to medium heat and cook, stirring, for 30 seconds. Transfer the mixture into the bowl of a mixer fitted with a paddle attachment, or you can use a hand mixer.
6. With the mixer running on medium speed, add 3 eggs, one at a time. Stop the mixer after each addition to scrape down the sides and bottom of the bowl. Mix until the eggs are fully incorporated, and the dough is smooth and glossy. The dough should be thick, and fall slowly from the beaters when you lift them. If the dough is still clinging to the beaters, add the remaining 1 egg and mix again until incorporated.
7. Take a large pastry bag and add a large plain tip to it, pipe straight and uniform fat lengths of dough, that are 5 inches long, onto the lined baking sheet, leaving 2 inches of space between each one.

Egg Wash:

1. In a bowl, whisk the egg and water and brush the surface of each eclair with the mixture. Use your fingers to smooth out any bumps of dough that remain on the surface.

Bake:

1. Bake the eclairs for 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, light golden brown, about 20-25 minutes more. Try not to open the oven door too often.
2. Remove the baking sheet from the oven and let the eclairs cool on the baking sheet.

Strawberry filling:

1. Click on the link in the ingredients list for the Strawberry Custard recipe, or use store-bought.
2. Fit a medium-sized plain pastry tip over your index finger and use it to make a hole in ONE of the ends of each eclair.
3. Add the filling to a medium pastry bag fitted with a medium-sized plain tip, and carefully and slowly pipe the strawberry custard into the eclairs, don't overstuff them.

For the Glaze:

1. Put the chopped chocolate in a microwave-safe medium bowl. Microwave it for 60 seconds, after that stir it very well, and if needed microwave it again for 20-30 seconds. Stir well again as the chocolate will melt from the residual heat.
2. Once smooth, add a few drops of pink gel food coloring, and stir to combine. Add more for a more intense color.
3. Immediately dip the tops of the eclairs in the chocolate glaze and set them on a sheet pan.
4. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.