Preheat your oven to 425°F (220°C).

In a saucepan, combine the water and unsalted butter. Bring it to a rolling boil.

Stir in the flour and salt until the mixture pulls away from the sides of the pan and forms a ball.

Take the pan off the heat and allow it to cool slightly. Then, beat in the eggs, one at a time, until the batter is smooth and glossy.

Transfer the batter into a piping bag fitted with a large round tip. Pipe 4-inch strips onto a baking sheet lined with parchment paper, ensuring adequate spacing between them.

Bake for 20-25 minutes or until the shells are golden and cooked through. Avoid opening the oven while baking to prevent collapsing.

In a medium saucepan, heat the milk over medium heat until it’s just below boiling.

In a separate bowl, whisk together the granulated sugar, cornstarch, and a pinch of salt.

Gradually whisk in 1/2 cup of the hot milk to temper the sugar mixture before pouring it back into the saucepan.

Cook on medium heat, whisking constantly until thickened. Once it thickens, stir in the vanilla extract. Let it cool completely.

In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the chilled pastry cream.

Use a sharp knife to slice each éclair in half lengthwise.

Fill them generously with the pastry cream using a piping bag or spoon.

Replace the top shell on each éclair and consider garnishing with chocolate ganache or sprinkles for that extra flair.