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In a medium bowl, whisk together the egg, cornstarch, and ¼ cup of the milk
In a medium saucepan, add the remaining milk and sugar and bring them to a boil over medium-high heat
Once the milk comes to a boil, very slowly drizzle a half cup of the hot milk mixture onto the egg mixture while mixing continuously
Return the egg mixture to the saucepan and slowly bring to a boil while stirring constantly
Once the mixture comes to a boil, remove it from the heat and set it aside to cool for 4-5 minutes
Pour the cream into a large bowl and cover it with plastic wrap
Refrigerate overnight or for at least 3-4 hours
In a large bowl, place the cold pastry cream, vanilla, butter, and whipped cream
Using an electric mixer, whisk together until creamy and smooth for 7-8 minutes
Let it rest in the refrigerator until ready to use
Make 2 holes in the bottom of the eclairs using a sharp knife
Using a pastry bag with a medium size round tip, pipe the cream into the eclairs
In a medium bowl, melt chocolate and coconut oil in a microwave or Bain marie
Dip the eclairs into the melted chocolate
Serve with coffee