Preheat oven to 425°F.

Line a sheet pan with parchment paper; set pan aside.

Using a medium saucepan, add the water, butter and salt.

Place over medium heat until mixture begins to boil rapidly. Add the flour all at once and stir vigorously to combine.

Place the saucepan back over medium heat, stirring constantly, for 1-2 minutes, or until mixture forms a ball and pulls away from the sides of the pan.

Transfer mixture into the bowl of a countertop mixer fitted with the paddle attachment. Beat on low speed for 3-4 minutes to allow mixture to cool before adding the eggs.

Add eggs one at a time, mixing after each addition until well combined. Once all the eggs have been added, continue mixing for 2-3 more minutes on medium speed.

Transfer the dough into a large pastry bag fitted with a large round tip. (Or in a pinch, you can use a sandwich bag with a large corner snipped off.) The ideal width of the tip of the bag is ¾”.

Pipe the dough into 5” long strips onto prepared sheet pan. (Tip: Leave 2-3” between each strip.)

Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F and continue baking for another 15 minutes.

Turn the oven off and open the door slightly. Allow the baked shells to cool in the oven for 30 minutes, and then transfer to a countertop to cool completely.

Using a medium heatproof bowl, add egg yolks, flour and sugar; whisk until well combined.

Add ¼ cup of milk; whisk until well combined. Set mixture aside.

Pour remaining milk (1¾ cups) until small saucepan. Add vanilla extract and stir until well combined.

Place saucepan over medium-low heat and bring to a simmer, stirring often.

Once simmering, slowly pour the hot milk into the bowl with the egg yolks, whisking constantly while you pour.

Return mixture to saucepan and place over low heat. Cook, stirring often, until mixture thickens and begins to boil. Continue cooking for 1 more minute, stirring constantly.

Pour/press mixture through a fine mesh strainer into a clean bowl; press plastic wrap to the surface of the filling. Let filling cool to room temperature.

Using a small bowl, add confectioner’s sugar, milk and pink food coloring gel; stir until well combined. (Note: If glaze is too thick, add ~1 tsp of additional milk. If glaze is too thin, add ~¼ cup of additional confectioner’s sugar.)

Using a serrated knife, slice the top half off of each shell.

Using a pastry bag fitted with a medium round tip, add the filling and pipe filling into the bottom half of each éclair.

Place the tops on the éclairs.

Spoon glaze on top of each éclair and spread to coat the top.

If desired, sprinkle tops of éclairs with white sprinkles.

Let glaze set (~20 minutes) before serving.