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In a medium saucepan, bring the water and butter to a boil. Once the butter has melted, stir in the flour and salt until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and allow to cool for 5 minutes.
Add the eggs one at a time, stirring well after each addition. The dough should be smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and pipe the dough into long strips, about 4 inches long.
Bake for 25-30 minutes or until the eclairs are golden brown and puffed. Turn off the oven and leave the eclairs inside for an additional 10 minutes to dry out. Let them cool on a wire rack.
Make the Filling:
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form. Transfer the whipped cream to a piping bag.
Make the Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the ganache is smooth.
Assemble the Eclairs:
Using a small knife, carefully make a slit in the side of each eclair. Pipe the whipped cream filling into each one.
Dip the tops of each eclair into the chocolate ganache and allow the ganache to set before serving.
Serving and Storage Tips:
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