Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Lightly butter a baking tray.

Sift the flour into a bowl and set aside.

In a saucepan, combine the caster sugar, butter, milk, and 125ml water. Bring to a boil.

Remove the pan from the heat and immediately add the flour. Beat vigorously until a smooth dough forms and pulls away from the sides of the pan.

Transfer the dough to the bowl of a stand mixer and beat for 2–3 minutes to cool slightly.

Gradually add the beaten eggs while mixing. The mixture should become smooth, glossy, and thick enough to hold its shape.

Transfer the dough to a piping bag fitted with a 1½ cm plain nozzle.

Pipe strips approximately 12cm long onto the prepared baking tray, leaving space between each.

Beat the egg yolk with a splash of milk and brush a stripe along the top of each éclair.

Bake for 50 minutes or until the éclairs are golden and completely dry. Test one by cutting it open; the inside should not be soggy.

Cool completely on a wire rack.

To make the strawberry glaze, mash the strawberries with a few tablespoons of icing sugar. Let sit for 5 minutes.

Push the mixture through a fine sieve to remove seeds and pulp.

Gradually mix in the remaining icing sugar, adding a little water if needed until a thick glaze forms.

Slice the cooled éclairs horizontally.

Dip the tops into the glaze and allow them to set.

Whip the cream until soft peaks form and transfer it to a piping bag.

Pipe a generous layer of cream onto each éclair base.

Arrange overlapping strawberry slices over the cream.

Pipe a few extra dots of cream to help secure the lids.

Place the glazed tops on the filled bases.

Sprinkle with crushed freeze-dried strawberries if desired.

Serve immediately and enjoy this elegant Strawberry Éclairs Recipe.