Preheat oven to 400°. Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
In a medium saucepan, combine ¾ cup water, butter, sugar, and salt. Cook over medium heat until butter melts. Add flour, stirring vigorously with a wooden spoon. Cook and stir until dough pulls away from sides of pan, 1 to 2 minutes. Remove from heat, and let stand for 2 minutes, stirring a few times to cool dough. With a mixer at medium-high speed, add eggs, one at a time, beating until dough is smooth and shiny.
Transfer dough to a piping bag fitted with a very large round tip (Wilton #1A). Pipe 18 (3-inch) portions of dough 2 inches apart onto prepared baking sheets. (Pat dough with damp finger if it needs additional shaping.)
Bake for 15 minutes. Reduce oven temperature to 350°. Bake until puffs are very golden brown, 10 to 15 minutes more. (Insides will be dry.) Let cool completely.
Using a serrated bread knife, cut éclair shells in half lengthwise. Place Rose Pastry Cream in a piping bag with the tip cut off. Pipe Rose Pastry Cream onto bottom half of shells. Cover with top half of shells. Spread Strawberry Glaze onto tops of éclairs. Refrigerate until ready to serve.
Notes
Make-Ahead Tip: Éclair shells can be made in advance and frozen (unfilled) in an airtight container for up to 1 week. Let thaw completely before filling. Pastry cream can be made a day in advance and stored in a covered container in the refrigerator.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-rose-eclairs/