Eclair recipe as requested...

Eclair dough:

2/3 cup milk
2/3 cup water
1 stick butter
1 cup flour
5 eggs
2 tsp sugar
pinch of salt

1. In a pot or large saucepan, mix water, milk, butter, sugar, and salt. Bring to a boil.
2. Once butter has completely melted, take off heat and slowly pour in flour, stirring constantly.
3. Place saucepan back on heat and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
4. Take off heat and place in the bowl of a stand mixer (Kitchen Aid). Add eggs one at a time mixing well.
5. Cover bowl and place in the refrigerator to chill for about 30 minutes. Place some dough in a piping bag with about a 1/2 inch opening.
6. When ready to use, squeeze out dough 1 inch wide, 1/2 to 3/4 inch high, and 3 inches long onto a parchment paper lined baking sheet (well spaced) for each eclair. Dough is slightly runny.
7. Bake at 400° for 10 minutes then turn oven temperature down to 350° and bake for an additional 17-20 minutes. Eclairs will be between a golden and deep golden brown when done.
8. Cool on a cooling rack before filling with pastry cream.
NOTE: Let the dough chill in refrigerator while making pastry cream. Once the pastry cream is chilling in the refrigerator, start the baking process of the dough.

Pastry Cream:

2 cups milk
4 Tbsp flour
1/2 cup sugar
4 Tbsp unsalted butter
6 egg yolks
1 tsp real vanilla extract
pinch of salt

1. Place the milk and half the sugar in a saucepan over medium heat.
2. Combine the eggs yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and very slowly pour the hot milk into the yolk mixture, stirring all the time (works best if you use a small mug or measuring cup to avoid the milk from spilling). Once about half of the milk has been added, pour all of the yolk mixture back into the saucepan over medium heat. Using a spatula or whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter and vanilla. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill completely.
For a lighter texture: Place 1 to 1 1/2 cups heavy whipping cream in a large chilled bowl and beat until stiff peaks form. Do not over beat. Add chilled pastry cream and gently fold together.

Filling the shells:

Poke a hole about the size of a pencil eraser in the end of each Eclair (top corner). Place pastry cream in a piping bag with a 1/4 inch opening and pipe the cream through the hole into each Eclair. You may need to poke a hole on both sides and fill each side. Do not overfill because Eclair will start to break open in weak spots.
NOTE: It is best to wait to fill these until close to the time you will be serving them. Refrigerate up to 2 hours before serving to avoid Eclairs going soft or soggy.

Chocolate Ganache: (My all-time favorite)

1 cup heavy whipping cream
2 cups high quality chocolate, chopped
2 Tbsp sugar
2 Tbsp butter

Place chopped chocolate into medium sized mixing bowl and set aside (preferably not plastic because it doesn't hold the heat from the cream well).
In small saucepan, combine cream, sugar, and butter over medium to medium high heat until just before boiling, stirring constantly. Pour over chocolate and let sit for 5 minutes then stir until smooth. Cool for about 5 minutes before spreading over filled Eclair shells. Chill until ganache has set and you are ready to serve.
NOTE: I use half milk and half dark chocolate. You can use all dark if you want but I don't like my chocolate too dark or bitter. Do not use all milk though because it is too mild and makes the topping too rich. Half and half is the perfect ratio. Any excess can be saved and reheated later for a great ice cream topping, fondue, etc. Enjoy!