FOR ECLAIRS::

1. Preheat oven to 425.
2. Measure all ingredients and set aside before starting. Line a baking sheet with parchment paper.
3. In a sauce pan, mix together water, butter, sugar, and salt to boil. Immediately remove from heat and stir in flour.
4. Return to heat and mix for 1-2 minutes until the dough is smooth and forms a ball. Place dough into stand mixer and let rest for 5 minutes.
5. Add in chocolate extract, if using. Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.
6. Spoon dough into a pastry bag, or a plastic bag with the corner cut out.
7. Pipe into 1-inch, by 4-inch strips.
8. Bake at 425 for 5 minutes. Then reduce oven to 350 degrees, continuing to bake for 30 minutes. Turn off the oven, and let the shells rest for 10 minutes before removing.

FOR CHOCOLATE WHIPPED CREAM::

1. In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip on medium speed until light and fluffy. Do not over mix.
2. Pour into a piping bag with a star tip for a decorative design, or into a plastic bag with the corner cut out to make piping easier!

FOR CHOCOLATE GANCHE:

1. In a microwave safe bowl, heat chocolate and heavy cream on high for 30 seconds. Stir together until chocolate is mixed and melted completely. Repeat in 15 second intervals if necessary.

To Assemble::

1. Gently cut the eclairs in half to make a top and a bottom.
2. Dip the top of the top half into the chocolate ganache, and let it rest chocolate side up.
3. Fill the bottom half with chocolate whipped cream. Top with chocolate dipped top. Repeat.
4. Serve immediately.