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HEAT milk and butter in a small saucepan. When the butter has melted, add the flour and mix well. Add the eggs one by one and mix well with a wooden spoon.
At first it seems like they won't mix well and it will look very shiny, don't worry, keep on mixing. PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit and line a baking tray with parchment paper.
PLACE the mixture in a piping bag with a star nozzle. PIPE long strips on the parchment paper lined baking tray, about 12 cm long. BAKE the eclairs golden brown in about 30 minutes.
Turn the oven off and let them rest in the oven, don't open the doors to prevent them from collapsing. BEAT the cream with a bit of rose-water and sweeten with a bit of caster sugar if desired.
HEAT the other sugar on low heat until it has been completely dissolved. ADD a little bit of red food coloring, until you've reached the desired color. SLICE the eclairs in half and dip one half into the red sugar.
LEAVE on a tray until set. PIPE the cream on the bottom layer of the eclairs and place some strawberries onto the whipped cream. COVER it with the other half of the eclair and enjoy!