**Make the Choux Pastry:**
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Heat until the butter melts and the mixture begins to boil.
- Reduce heat to low and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round or star tip. Pipe 4–5 inch lines onto the prepared baking sheet, leaving space between each.
- Bake for 25–30 minutes or until golden brown. Cool completely on a wire rack.
**Prepare the Strawberry Cream Filling:**
- In a mixing bowl, whip the heavy cream until soft peaks form. Add the sugar, strawberry puree, and vanilla extract, then whip until stiff peaks form.
- Transfer the filling to a piping bag fitted with a small round tip.
**Fill the Éclairs:**
- Use a skewer or knife to make a small hole at each end of the éclairs. Pipe the strawberry cream into each éclair until filled.
**Make the Strawberry Glaze:**
- In a small bowl, whisk together powdered sugar and strawberry puree until smooth. Adjust the consistency with more puree if needed.
**Assemble the Éclairs:**
- Dip the tops of the filled éclairs into the strawberry glaze. Place on a cooling rack to set. Garnish with sliced fresh strawberries, if desired.
