Strawberry and Cream Eclairs

1/3 cup water
1/3 cup milk
72g unsalted butter
3/4 teaspoon caster sugar
1/2 teaspoon salt
3/4 cup strong bread flour
3 medium eggs, beaten
300ml whipped cream
Powdered sugar
Strawberries, sliced

Preheat the oven to 200°C
Line a baking tray with wax paper or use an eclair tray.
In a large saucepan add the milk, water, salt, butter, and sugar. Melt together and bring to a rolling boil.
Remove from the heat and using a wooden spoon beat for 2 minutes until the flour is mixed in.
Transfer to a stand mixer and beat on medium until the mixture has cooled a little. Once cooled add the egg a little at a time until you have a smooth and glossy dough.
Place into a large piping bag and pipe out your Eclairs, leave space for them to rise.
Freeze for an hour.
Throw 2 tablespoons of w a tar into the oven to create steam, place the Eclairs in and reduce the temp to 170°C.
Bake for 35 to 40 minutes. Remove from the oven and cool completely.
Slice in half and place sliced strawberries on the bottom.
Sprinkle the tops with icing sugar. Pipe cream.inside and place on the tops.
Decorate with more cream and strawberry pieces.
Stunning and delicious.

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