Preheat your oven to 400°F (200°C). In a medium saucepan, combine ½ cup of water and ½ cup of butter, then bring to a boil. Remove from heat and add 1 cup of flour, stirring until a smooth ball forms.

Transfer the choux pastry to a piping bag and pipe small elongated shapes onto a lined baking sheet. Smooth out peaks with a wet fingertip.

Bake for 20-25 minutes until golden brown and puffed. Allow to cool completely on a wire rack.

Prepare your filling by whisking together 2 cups of milk, ¾ cup of sugar, 3 egg yolks, and vanilla extract in a saucepan. Cook until thickened and cool in the refrigerator for at least 30 minutes.

Cut each éclair in half lengthwise and fill with custard or cream. Place the top back on.

Melt 1 cup of chocolate with ½ cup of heavy cream, dip the tops of each éclair into the glaze, and let excess drip off.

Once the glaze is set, serve your Mini Éclairs on a platter.