Prepare the Eclair Pastry:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter is melted and the mixture comes to a boil.
• Once boiling, add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture pulls away from the sides of the pan and forms a dough ball (about 1-2 minutes).
• Remove from heat and let it cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny. If needed, add an additional egg to achieve the correct consistency (the dough should fall off a spoon in a thick ribbon).
• Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips of dough onto the prepared baking sheet, spacing them about 2 inches apart.

2. Prepare the Egg Wash:

• In a small bowl, whisk together the egg and water. Brush the egg wash over the top of each eclair pastry to give it a golden sheen as it bakes.

3. Bake the Eclairs:

• Bake for 20-25 minutes, or until the eclairs are golden brown and puffed. Do not open the oven door during the first 15 minutes of baking to ensure they rise properly.
• Once baked, remove from the oven and allow the eclairs to cool on a wire rack.

4. Make the Strawberry Custard Filling:

• In a medium saucepan, combine the milk and sugar. Heat over medium heat until it just begins to simmer.
• In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Slowly add the egg mixture back into the saucepan with the remaining milk while stirring constantly. Continue to cook over medium heat until the custard thickens and coats the back of a spoon, about 3-4 minutes.
• Remove from heat and stir in the butter, vanilla extract, and strawberry puree. Let the custard cool completely before using it to fill the eclairs.

5. Make the Pink Chocolate Glaze:

• In a heatproof bowl, melt the white chocolate by placing it over a saucepan of simmering water (double boiler method) or microwave in 30-second intervals, stirring in between.
• Once the chocolate is melted, add a few drops of pink gel food coloring and stir until the color is evenly distributed.

6. Assemble the Eclairs:

• Once the eclairs are completely cool, use a small knife to cut a slit in the side of each eclair.
• Pipe the cooled strawberry custard into the eclairs using a piping bag fitted with a small round tip.
• Dip the top of each eclair into the pink chocolate glaze, allowing any excess to drip off. Let the glaze set for a few minutes before serving.

7. Serve:

• Serve the eclairs immediately or store them in an airtight container in the refrigerator for up to 2 days.