Craquelin: Using a spatula, mix all the ingredients together until you have a smooth dough. Roll it out between two sheets of parchment paper to about 1/8 inch (2-3 mm) thick. Chill in the refrigerator.

Transfer the dough to a piping bag fitted with a star tip and pipe logs about 3-4 inches (8-10 cm) long onto a baking sheet lined with parchment paper. Space them apart as they will puff up while baking. Take the craquelin from the fridge and cut rectangles the same length as the eclairs to place on top. Turn off the oven and immediately bake the eclairs for 10 minutes, then turn the oven back on to 320°F (160°C) and bake for another 25-30 minutes.

The eclairs should be golden brown and fully baked or they will collapse when removed from the oven. Let them dry out for several hours before filling (ideally overnight).

Vanilla Mascarpone Whipped Cream: Whip the heavy cream until it forms stiff peaks, then add the powdered sugar, vanilla powder, and mascarpone. Mix with a stand mixer on medium speed until smooth and creamy. Transfer the mascarpone whipped cream to a piping bag fitted with a Saint-Honoré tip. Fill the split eclairs and top with diced fresh strawberries.