For the Eclair Pastry:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally.

3. Once the butter has melted and the mixture is boiling, add the flour all at once, stirring quickly with a wooden spoon. Continue stirring until the mixture pulls away from the sides of the pan and forms a ball, about 1-2 minutes.

4. Remove the pan from heat and let it cool for about 5 minutes.

5. Add the eggs one at a time, stirring well after each addition until the dough is smooth and glossy. If the dough seems too thick, add the extra egg to reach a smoother consistency.

6. Transfer the dough to a piping bag fitted with a large round tip.

7. Pipe 3-4 inch long strips of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. For the egg wash, whisk together the egg and water. Brush the egg wash lightly over the top of each eclair to give them a golden finish as they bake.

9. Bake the eclairs for 20-25 minutes, or until golden brown and puffed. Avoid opening the oven door during the first 15 minutes of baking to prevent them from deflating.

10. Once baked, remove from the oven and let the eclairs cool completely on a wire rack.

For the Strawberry Custard Filling:

1. Prepare your strawberry custard according to your preferred recipe. Typically, it will involve cooking milk, sugar, and cornstarch to create a thick, creamy custard, then incorporating pureed strawberries for the fruity flavor.

2. Once the custard is made, allow it to cool to room temperature.

3. Once the eclairs have cooled, fill a piping bag with the strawberry custard and carefully pipe the custard into each eclair by poking a small hole in the side or bottom of the pastry.

For the Pink Chocolate Glaze:

1. Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring each time until smooth.

2. Once the chocolate is melted, add a few drops of pink gel food coloring and stir until the desired pink shade is achieved.

3. Dip the tops of each eclair into the pink glaze and place them back onto the wire rack to allow the glaze to set.