In a saucepan, combine the water and butter over medium heat. Bring to a boil!

Once the butter is melted, add the flour and salt all at once. Stir vigorously until a dough forms and pulls away from the sides, about 2–3 minutes.

Remove from heat and let it cool for a few minutes. Then, beat in the eggs, one at a time. Keep stirring until smooth and glossy.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Transfer the mixture to a piping bag fitted with a large round tip. Pipe out 3-inch long strips onto the parchment, leaving a little space in between each.

Bake for 25-30 minutes or until they puff up nice and golden brown. Let them cool completely before filling!

In a saucepan, heat the milk and sugar until it’s just about to boil. While that’s heating, whisk the egg yolks, flour, and instant coffee in a bowl until smooth.

Slowly whisk a bit of the hot milk into the yolk mixture to temper it, then pour it all back into the saucepan.

Cook over medium heat, whisking continuously until thickened, about 5-7 minutes.

Once thick, remove from heat and whisk in the vanilla extract and butter. Transfer the cream to a bowl, cover with plastic wrap, and chill for at least 2 hours.

Melt the chocolate chips and butter together in a microwave-safe bowl, microwaving in 30-second intervals until smooth.

To assemble, carefully poke a hole in the end of each éclair and fill with the chilled coffee pastry cream using a piping bag.

Dip the tops in the chocolate glaze, and place them back on the parchment to set.