Ingredients:
70 grams butter
1 cup (250 ml) water 
1/4 teaspoon vanilla extract
1 cup of sifted plain flour,
2 eggs, whisked
1 additional egg yolk
Cream Filling
300 ml bottle cream
1 Tbsp icing sugar
Icing
1/3 cup dark chocolate chips or milk chocolate chips
1/3 cup thickened cream
METHOD: 
Pre-heat oven to 190 C.
In a saucepan, heat water and butter until butter melts and mixture begins to boil. Remove from heat.
Stir in sifted flour (adding flour all at once) and mix in briskly using a wooden spoon.
Return to heat for 30 seconds, continuously stirring. Remove from heat and stir in vanilla extract.
Transfer mixture to a bowl and leave to cool for 10 mins.
Beat in egg yolk and then each egg, one at a time until combined. You can use a wooden spoon or slow speed stand-mixer.
Using a piping bag and a 2cm star nozzle pipe the mixture 6 x 13 cm long onto a greased lined baking tray. Make each end of the eclairs a little fuller.

Bake for 25 mins. Remove from oven (leaving oven on) and allow to cool for 10 minutes.

Using a bread knife, cut eclairs in half horizontally, leaving one long edge intact. Return to oven for 3 minutes, then remove and allow eclairs to cool completely on a cooling rack.

Cream Filling

Whip cream and icing sugar together until stiff peaks form.
Using a piping bag and nozzle fill each eclair with cream. Place each eclair back onto the tray and place into fridge until you’re ready to glaze the eclairs.

Icing

Place chocolate chips in a bowl.
Heat cream in a saucepan until it starts to boil. Pour heated cream over the chocolate chips. Stir a little then leave for a couple of minutes. Stir again until combined.
Pour the chocolate icing onto a large shallow tray, or plate.
Carefully dip the top of each éclair into the icing. Allow icing to drip off the éclair for 30 seconds.  Place into fridge to set .