Making the Choux Pastry

1. Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
2. In a medium saucepan over medium-high heat, combine water, butter, salt, and sugar. Stir continuously and bring to a rolling boil.
3. Once the mixture reaches a boil, immediately remove it from heat. Add the flour all at once and stir vigorously using a wooden spoon or spatula. The mixture will quickly come together into a thick dough.
4. Return the saucepan to medium heat and cook the dough while stirring continuously for about 30 seconds. This helps remove excess moisture, ensuring a crisp final texture.
5. Transfer the dough to a mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, mix on medium speed.
6. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
7. The dough should be thick, smooth, and glossy. When lifted, it should fall slowly from the beaters. If the dough is too thick, add the fourth egg and mix until fully incorporated.

Piping and Baking the Éclairs

1. Transfer the dough to a large piping bag fitted with a plain round tip.
2. Pipe 5-inch long logs onto the prepared baking sheet, leaving 2 inches of space between each éclair to allow for expansion.
3. In a small bowl, whisk together the egg and water for the egg wash. Lightly brush the surface of each éclair with the egg wash to promote even browning.
4. Bake in the preheated oven for 15 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 20-25 minutes.
5. The éclairs should be puffed, golden brown, and firm to the touch. Avoid opening the oven door too often, as sudden temperature changes may cause them to deflate.
6. Remove the éclairs from the oven and allow them to cool completely on the baking sheet.

Preparing the Strawberry Custard Filling

1. If using homemade strawberry custard, prepare it in advance and let it chill in the refrigerator until ready to use.
2. Fit a medium-sized round piping tip over your index finger and use it to create a small hole at one end of each éclair.
3. Transfer the custard to a piping bag fitted with a medium-sized round tip.
4. Carefully pipe the strawberry custard into each éclair, filling it evenly but avoiding overstuffing.

Making the Pink Chocolate Glaze

1. Place the chopped white chocolate in a microwave-safe bowl.
2. Microwave for 60 seconds, then stir well. If necessary, microwave for an additional 20-30 seconds, stirring after each interval.
3. Once fully melted and smooth, add a few drops of pink gel food coloring and stir until well combined. Adjust the color to preference.

Glazing the Éclairs

1. Dip the tops of each éclair into the pink chocolate glaze, ensuring an even coating.
2. Place the glazed éclairs on a sheet pan and allow them to chill uncovered for at least one hour to set the glaze.
3. Serve chilled for the best texture and flavor.