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For the dough: Bring the water, butter, and 2 tbsp sugar to a boil. Add the flour and stir until a dough forms. Remove from heat and mix in the 4 eggs one at a time, stirring well after each addition. Stir in 1 tsp vanilla and a pinch of salt.
Pipe the dough onto a baking sheet and bake at 400°F for 15-20 minutes until golden brown.
For the filling: In a saucepan, combine the 2 cups milk, 2 tbsp corn flour, 3 tbsp white flour, and ⅔ cup sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the 3 egg yolks and 1 tbsp vanilla.
Allow the filling to cool completely, then pipe or spoon it into the baked eclair shells.
For the topping: Melt the milk chocolate and dip the tops of the filled eclairs into the chocolate. Sprinkle with crushed pistachios.