For the Eclair Shell:

1) Bring the water, milk, butter, salt and sugar to a boil in a pan.

2) Add the Flour and continue to stir until combined and the dough becomes glossy and pulls itself into a ball.

3) Put the dough into a mixer fitted with a paddle attachment and mix on medium speed for 2 minutes. It should cool slightly.

4) Add your eggs 1-2 at a time and mix until smooth. Scrape down the sides of the mixer and mix again. Add the cocoa powder and mix.

5) Continue to mix until the batter is cool enough to handle.

6) Put into a piping bag and pipe into 2 inch logs.

7) Bake at 400 degrees for 20 minutes. Turn the oven down to 350 and continue baking for 10-15 more minutes. Allow to cool completely and poke a hole in the bottom of each puff to make filling easy.

For The Pastry Cream:

1) Bing your milk and sugar to a simmer. Add the mint tea and allow to steep for 5-10 minutes (depending how minty you want it to taste). Then strain into another pot.

2) Add your egg, yolks, and cornstarch. Turn the heat on medium and stir continuously until this becomes thick like pudding or mayonnaise.

3) Remove from the heat and pour into a bowl. Stir in your cold butter and vanilla.

4) Put in the fridge and allow to cool until set.

5) Once cool, put into a pastry bag and pipe the filling into the chocolate eclair shells. Dip the tops in melted chocolate and allow to set.

6) Enjoy!