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In a pan, add water, butter, and salt until it hits a simmer.
Then add in your flour and mix until dough forms, remove from heat, and let cool.
Once cooled, add in your eggs one at a time and mix.
Add this mixture into a piping bag and make your eclair shape on a greased or lined baking tray and sprinkle powdered sugar over top.
Bake at 425°F for 10 minutes, then lower the temp to 320°F and bake for another 30 minutes.
In a pot, add in 3 egg yolks, sugar, cornstarch, vanilla, salt, and milk.
Stir and put over medium heat until thickened (stir continuously), then add in your butter.
Let cool in the fridge till ready to use.
In another pot over medium heat, heat up your heavy cream, then take it off the heat and add in your chocolate.
Stir vigorously until your ganache is formed.
Once the eclairs are baked and cooled, puncture holes at the bottom and fill them with the cream filling, then dip the tops in the chocolate ganache and enjoy!