Strawberry Tagada Cream

1. Heat the milk with the Strawberry Tagada candies over medium heat until the candies have fully melted.
2. Whisk the egg yolks with the flour in a bowl, then add about half of the hot milk to temper the eggs and whisk vigorously.
3. Return the tempered mixture to the pan with the remaining milk and cook, stirring, until the mixture thickens into a custard.
4. Add red food coloring if desired, pour into a dish, press plastic wrap directly on the surface and chill for 4 hours.
5. Before filling, whip or whisk the cooled cream briefly to smooth, transfer to a piping bag for assembly.

Craquelin topping

1. Mix flour, sugar, butter and a little red food coloring until a smooth dough forms.
2. Roll the dough between parchment sheets to about 1/12 inch (2 mm) thick and chill for 1 hour.

Choux pastry

1. Heat the milk and water with the butter until the butter is melted.
2. Add the flour and stir with a wooden spoon until the dough pulls away from the sides; continue cooking over medium for 3 minutes to dry it.
3. Transfer the dough to a bowl and beat (stand mixer paddle) about 10 minutes, then add the beaten eggs in three additions, mixing about 2 minutes between each.
4. Place the choux dough in a piping bag and chill for 1 hour, pipe desired éclair or choux shapes onto a baking sheet.
5. Cut chilled craquelin to fit each piped piece and place on top before baking.
6. Bake at 340°F (170°C) for 35 minutes, then reduce to 250°F (120°C) and bake 10 more minutes; cool on a wire rack.
7. Fill cooled éclairs or choux with the chilled Strawberry Tagada cream using a piping bag and serve.