Vanilla and Strawberry Eclair Ring

How to prepare vanilla and strawberry eclair ring

1. I put the milk with water, butter, and salt on low heat until it started to boil. Then I added 1 tablespoon of sugar and removed from heat.
2. I added all the flour at once and stirred quickly until it pulled away from the pot. Let it cool completely.
3. I added the eggs one at a time, mixing well. My eggs were very small, you might only need 3 - the consistency of the dough is visible in the photo.
4. I lined the bottom of a round pan with parchment paper and shaped the eclairs with a piping bag.
   *If you don't have a round pan, trace a circle using a pot on the parchment paper and use it as a guide.
5. I baked for 20 minutes (without opening the oven). The first 10 minutes I kept it at 220°C, then lowered to 200°C. Then I set the temperature to 180°C and left for another 20 minutes until the eclairs were well dried. They should sound hollow when you tap them.
6. I cut the tops off the eclairs.
8. I filled the eclairs with vanilla cream, made from a packet of vanilla pudding mix and milk.
9. I placed strawberry pieces over the cream.
10. I put the tops back on, dusted with vanilla-flavored powdered sugar.
11. I decorated with canned whipped cream and strawberry quarters.

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