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For the pastry shells:
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Preheat oven to 450u00b0F. In a 4-quart nonstick saucepan, heat milk, water, butter, salt, and sugar until it boils. Immediately add flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms. Continue stirring constantly until paste dries out and forms a ball that cleans the sides of the pan. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes.
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Add eggs, one at a time, beating until each is fully incorporated. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used Ateco #826). Pipe the paste into 3 or 4-inch lengths on a silicone-lined sheet pan. Dust with confectioners sugar.
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Bake for 5 minutes, then reduce heat to 350u00b0F and continue baking for 25-30 minutes more. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely. When completely cool, use a pastry bag fitted with a bismarck tip to fill pastry shells with vanilla pastry cream through the vent holes, scraping away any excess pastry cream.
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Note: My recipe for Vanilla Pastry Cream (Creme Patissierie) can be found in my TK Recipe Box.
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For the ganache topping:
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Place chopped chocolate in a medium bowl. In a small heavy-bottomed saucepan, heat cream over medium heat until it just begins to boil. Pour the hot cream over the chopped chocolate and rest for several minutes. Whisk to combine fully and use immediately.
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To assemble the eclairs:
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Dip the top of each pastry cream filled shell in the ganache. Turn right side up and place on a flattened out cupcake liner or on a serving platter.
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Recipe adapted from pastry chef Bruno Albouze.
