How to make
Mix the milk and water in a pot and place it over high heat along with the butter and a pinch of salt.
When the liquid boils, reduce the heat to medium and pour the flour all at once. Stir until it turns into a homogeneous mixture and starts to separate from the sides of the bowl. Remove it from heat and let it cool.
Add the eggs one at a time, not adding the next until one is fully absorbed.
Pipe out the resulting steamed dough into 12 éclairs, onto baking paper with a space between them, because they will puff up during baking (if you don't have a piping bag at hand, you can use a spoon, giving it the shape you want).
Bake at 390°F (200°C) in a preheated oven for 15 minutes, then reduce to 360°F (180°C) for another 10-12 minutes.
It is not good to open the oven until this time has elapsed. Then open it slightly and leave it inside for another 7-8 minutes. Remove it from the oven and let it cool completely.
Set aside 4-5 strawberries for the cream and liquidize the rest. Pour the starch or flour and a few spoons of the milk and mix so that there are no lumps.
Heat the milk with the sugar and vanilla and when it is ready to boil, reduce the heat a little and pour the strawberry mixture in a thin stream.
Stir continuously until thickened and finally add the butter. Once it melts, the strawberry cream is ready. Allow it to cool slightly, stirring occasionally to prevent a crust from forming.
Cut the strawberries into small cubes and place them inside the cut eclairs (when cut, a cavity remains inside), add the cream and stick them together again.
Prepare the couverture by heating the butter with the spoonful of milk and breaking the chocolate inside. Once completely melted, use a spoon to drizzle drops over the eclairs.
Allow the chocolate to cool and harden if you have the patience to wait. There is no chance of this happening with to us, since they disappear while it is still warm.
The strawberry eclairs with white chocolate couverture are ready.
