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For choux pastry: preheat the oven to 180C (350F) Gas 4.
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Put the water, milk, butter, salt and sugar in a medium saucepan over medium heat.
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Stir constantly with a silicone or wooden spoon so that the sugar doesnt burn and cause the mixture to stick to the bottom of the pan.
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When it comes to the boil, quickly stir in the flour and mix together.
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Beat the dough vigorously until it cleanly leaves the sides of the saucepan this can take up to 5 minutes, depending on the heat.
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Transfer the dough to a stand mixer or mixing bowl (using an electric whisk) and beat in the eggs, one at a time.
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You might not need all 6 eggs flour and eggs behave differently no matter how many times you make the same recipe, so the number of eggs needed can vary.
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As you add the eggs and beat them in, watch the dough and when it is soft and smooth and drops off a spoon leaving behind a V shape, it is ready.
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Spoon the dough into a piping bag fitted with a plain nozzle/tip and pipe into oval eclairs about 10 cm long on a baking sheet lined with greaseproof paper.
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Bake in the preheated oven for 1015 minutes or until puffed up and golden, then turn the oven off and leave the eclairs inside to cool completely and dry out.
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Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water).
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For the Creme Patissiere: split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan.
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Drop the bean in too and pour in the milk.
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Bring to the boil over low heat.
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Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour/cornstarch and custard powder together with a balloon whisk until smooth and creamy.
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Pour half the boiled milk into the mixing bowl containing the egg mixture and whisk together.
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Now pour the contents of the bowl into the saucepan where the remaining milk is.
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Fish out the vanilla bean with a slotted spoon.
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Over a low heat, whisk the mixture until it thickens and starts to bubble.
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After 5 minutes, the heat will have cooked the cornflour/cornstarch and custard powder and become thick and rich.
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Finally, add the butter and whisk it in until melted to further enrich the creme and make it extra glossy.
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Transfer the creme patissiere to a bowl and immediately place a sheet of clingfilm/plastic wrap over the surface to prevent a skin from forming.
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Fold the melted chocolate into the creme patissiere.
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Allow to cool completely before using.
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For the coffee ganache: put the cream, coffee granules and liqueur in a saucepan and bring to the boil over low heat.
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Pour the boiled cream into a wide, heatproof bowl and add the chocolate and butter.
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Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl.
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Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
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Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
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Take a cooled eclair and dip the top into the ganache.
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Shake off any excess, turn up the right way round and allow to cool and set slightly on a wire rack.
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Repeat with the remaining eclairs.
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Give each eclair a second dip in the ganache and allow to set again.
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Give each eclair a third and final dip in the ganache to make a thick, dense topping.
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Allow to set completely.
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When the ganache has set, carefully cut each eclair in half horizontally.
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Fill the piping bag with chocolate creme patissiere and pipe a generous coil along the cut side of the bottom half of each eclair.
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Sandwich with the other half of the eclair.
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Sprinkle cocoa nibs over the top of the eclairs for a crunchy finish.
