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To make the eclairs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat.
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When it boils, immediately take the pan off the heat.
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Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds.
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Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
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Scrape the mixture into a mixer fitted with a paddle attachment.
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Mix at medium speed.
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With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
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Mix until the dough is smooth and glossy and the eggs are completely incorporated.
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The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
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Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 3-inch long segments.
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Whisk the remaining egg with 1 1/2 teaspoons water.
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Brush the surface of the dough with the egg wash (you may not use all the egg wash).
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Bake 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 25 minutes more.
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Try not to open the oven door too often during the baking.
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Let cool on the baking sheet.
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Meanwhile, make the fillings: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
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Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
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In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
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Add the cornstarch and whisk vigorously until no lumps remain.
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Whisk in 1/4 cup of the hot milk mixture until incorporated.
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Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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Pour the mixture through a strainer back into the saucepan.
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Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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Remove from the heat and stir in the butter.
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Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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Chill at least 2 hours or until ready to serve.
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(The custard can be made up to 24 hours in advance.
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Refrigerate until 1 hour before using.)
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To make the chocolate piping ganache, heat the cream to boil it and pour in over the chopped chocolate, whisking to blend.
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Let sit until thick enough to pipe.
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Place in a pastry bag with a small plain tip.
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Using a long serrated knife, cut the eclairs partly open starting at one end and cutting halfway through to the middle of the eclair.
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Using a clean pastry bag, pipe the custard filling onto the eclair starting to fill in the uncut end then moving down to the cut end.
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With the piping ganache, pipe a top and bottom row of teeth along the cut edge.
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Pipe a strip of green frosting on the top to make his back.
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37
With the chocolate ganache, pipe 2 eyes on the top of the eclair, 2 nostrils, and some wiggle-y, scaly looking lines like eyebrows over the eyes.
