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Sift the flour into one bowl.
Beat the eggs on high for 2-3 minutes in another bowl.
Heat the water and butter in a large, non-stick pot until the butter has melted and the mixture starts to boil.
Add the flour and stir quickly until a dough forms (approx. 5 mins).
Remove from heat, add to the egg mixture and beat on high for another 2-3 minutes until smooth.
Preheat oven to 200C.
Line 2 trays with baking paper and lightly oil your hands.
For the cream puffs, scoop a tsp of dough onto the tray.
For the eclairs, roll a tsp of dough into a long, thin log and flatten slightly.
Bake for 30 mins or until golden brown.
Make the Italian custard by combining the milk, cream and sugar in a saucepan and slowly bringing to a boil.
Remove from heat and stir through the cornflour and custard powder until thick and smooth.
For the chocolate eclairs, whisk the cream until thick.
Melt the chocolate and stir through the icing sugar until smooth.
Once the pastries are out of the oven, allow them to cool and cut a small sliver for the filling.
Spoon the custard into the cream puffs and dust with icing sugar.
For the eclairs, use a piping bag to fill with cream, then spread the chocolate mixture over the top.
Store in the fridge.