Craquelin

1. Mix all craquelin ingredients with a spatula until a smooth dough forms.
2. Roll the dough between two sheets of parchment to about 1/8 inch (2–3 mm) thickness.
3. Chill the rolled craquelin in the refrigerator until firm.
4. Cut chilled craquelin into rectangles matching the length of the eclairs before baking or assembly.

Choux Pastry

1. Preheat the oven to 450°F (230°C).
2. In a saucepan bring the water, milk, sugar, butter, and salt to a boil.
3. Remove from heat and add the flour all at once, mixing well with a spatula.
4. Return to low heat and stir to dry the dough until it forms a ball and pulls away from the sides.
5. Transfer the dough to a bowl and add the beaten eggs in three additions, mixing well after each until smooth and homogeneous.
6. Transfer the dough to a piping bag fitted with a star tip and pipe 3–4 inch (8–10 cm) logs onto a parchment-lined baking sheet, spacing them apart.
7. Place craquelin rectangles on top of the piped logs.
8. Turn the oven off and immediately bake the eclairs for 10 minutes at 450°F, then turn the oven to 320°F (160°C) and bake for another 25–30 minutes.
9. Bake until golden brown and fully set; let the eclairs dry out for several hours or ideally overnight before filling.

Vanilla Mascarpone Whipped Cream

1. Whip the heavy cream until it forms stiff peaks.
2. Add powdered sugar, vanilla powder, and mascarpone; mix on medium speed until smooth and creamy.
3. Transfer the mascarpone whipped cream to a piping bag fitted with a Saint-Honoré tip, fill split eclairs, and top with diced fresh strawberries.