Eclairs

Preheat oven to 450°F.

Prepare the pastry: Combine milk, water, butter, sugar, and salt in a saucepan. Bring to a boil, then carefully stir in flour. The mixture should resemble a thick paste. Stir constantly on low heat until mixture pulls away from the sides of the pan.

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed, then gradually add eggs one at a time. As soon as mixture is shiny and falls to a dropped peak when pulled, it is ready to be piped.

Line cookie sheets with parchment paper or a silicon mat. Using a plain tip for piping, pipe 21/2- to 3-inch strips for large éclairs, spacing them 2 inches apart.

Place the cookie sheets inside the preheated oven. Lower oven temperature to 375°F. Bake for 20 to 25 minutes. Remove from oven and allow to cool completely.

Make the lemon curd filling: Whisk all ingredients together in a medium saucepan over medium heat. Cook just until mixture comes to a boil, stirring constantly.

7 Remove mixture from heat. Pass through a strainer and transfer to a bowl. Press plastic wrap against the surface; refrigerate until ready to use.

Make the lemon glaze: Place confectioner's sugar and lemon juice in a small saucepan over low heat. Whisk together until sugar has dissolved completely. Set aside.

Make the strawberries and cream filling: Using an electric mixer, whip cream to soft peaks. Gradually add confectioner's sugar, 1 tablespoon at a time. Whip until stiff. Transfer whipped cream into piping bag with a star tip.

Assemble the strawberry éclairs: Slice éclairs open like a sandwich. On the bottom half, pipe about 3 to 4 rosettes whipped cream. Top with 3 to 4 slices of strawberries. Cover with the top half of the éclair then pipe chocolate ganache or dust confectioner's sugar on top. Serve immediately.

Assemble the lemon éclairs: Place lemon curd filling into a piping bag and pipe into éclairs. Dip pastry tops in glaze. Keep éclairs refrigerated until ready to serve.