1. Heat the oven to 375°F.
2. In a medium-sized saucepan, heat the water, butter, salt, and sugar over medium heat, stirring occasionally. (Ensure that the salt and sugar have completely dissolved in the warm water and that the butter has melted BEFORE the water comes to a boil.)
3. As soon as the water begins to boil (with a few bubbles breaking through the surface), remove the pot from the heat and stir in all of the sifted flour. Stir the mixture vigorously with a wooden spoon or a heat-resistant silicone spatula to allow the flour to absorb all of the water and form a ball of dough, and to remove any flour clumps in the dough.
4. Return the saucepan to the stove (on medium heat) after about 45 – 60 seconds of mixing, and let the dough cook for another 2 – 3 minutes while stirring and mixing. Continue until a film of dough forms on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans).
5. Remove the dough from the saucepan and place it in a large mixing bowl. Gently mix the dough for 2 – 3 minutes to release the steam and allow it to cool (to less than 160°F). Alternatively, flatten the dough along the side of the mixing bowl and set it aside to cool for a few minutes.
6. Pour all of the eggs into a jug and whisk to combine.
7. When the dough has cooled, add the vanilla extract (I don't use vanilla, but you can if you want). Next, add the eggs in 5 – 6 additions, mixing well after each addition before adding more. To incorporate the eggs, use a stand mixer or a spatula. When the dough starts to get a sheen and looks glossy, stop adding eggs. Please read the post for more information. Then, using the choux pastry test, ensure that the dough is of the proper consistency (detailed in the post).
8. Place the dough in a 16-inch pastry bag, seal the opening, and set aside until the baking trays are ready. Using a silpat mat, line a baking sheet. Prepare a bowl of water and a bowl of confectioner's sugar, as well as a small mesh strainer.
9. Fit a 1/2 inch French star tip to a different pastry bag. Then, snip the end of the previous step's choux pastry bag and insert it into the bag with the French star tip.
10. Place the pastry bag at a 45° angle on the silpat, with the French star tip touching it. Pipe 8 – 10 eclairs (4 – 5 inches long) onto a silpat-lined baking sheet. When piping, make sure the ends are slightly larger than the eclairs' middles. Twist the piping tip at the end to create a slightly pointed/jagged edge.
11. Dip your finger in water and pat the pointed ends of the eclairs to flatten them. Sift confectioner's sugar on top of the eclairs.
12. Set the timer for 25 minutes and place the baking tray in the middle rack of your oven. Check the eclairs after 25 minutes to see if they have turned golden brown. If they have, quickly open the oven door and prick each eclair on one end with a sharp toothpick or skewer.
13. Close the oven door and bake the eclairs for 5 – 10 minutes more, or until they turn a darker golden color. You want to bake the eclairs for a little longer so that they hold their shape better.
14. Remove from the oven and immediately prick the other end of the eclair cases. Allow them to cool for about 10 minutes on the baking sheet before transferring to a wire rack.
15. Bake more eclairs on the second silpat-lined baking sheet. Repeat until all of your choux pastry is gone.
16. The eclairs are ready to be filled once they have cooled. If you're going to fill them later, store the unfilled shells in an airtight container in the freezer.

Filling

1. Make the vanilla or chocolate pastry cream according to the linked recipes the day before and chill it in the fridge overnight.
2. Fill a 16-inch pastry bag fitted with a small round tip with the filling of your choice (5 – 10mm in diameter).
3. Make 3 holes on the bottom of your eclair shells with a French star tip or a round tip. Fill the eclair shells with pastry cream and pipe it through the holes.
4. Remove any excess pastry cream with a damp cloth. Repeat with the remaining eclair shells.

Chocolate Glaze

1. In a large microwave-safe bowl, combine the chocolate chips.
2. In a separate bowl, heat the cream and salt in the microwave or a saucepan. Pour the cream over the chocolate chips as soon as it begins to simmer. Combine the corn syrup and butter in a mixing bowl. Stir in the chocolate chips until completely melted and a glossy chocolate glaze forms. If the chocolate isn't completely melted after stirring, microwave in 10- to 20-second bursts to melt it completely.
3. Each filled eclair should be dipped in the chocolate glaze (read the post for more details on how to cleanly glaze your chocolate eclairs).
4. Allow the chocolate glaze to set on the glazed eclairs on a wire rack.
5. Serve chilled or at room temperature.