Heat water and butter: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring constantly.

Add flour: Once the mixture comes to a boil, remove from heat and add the flour all at once. Stir vigorously until a smooth dough forms.

Cool slightly: Return the dough to the saucepan and cook over low heat for 1-2 minutes, stirring constantly, to dry out the dough.

Add eggs: Beat the eggs one at a time into the dough, mixing well after each addition. The dough should be thick and smooth.

Pipe the eclairs: Transfer the dough to a piping bag fitted with a large round piping tip. Pipe the dough onto a baking sheet lined with parchment paper, shaping into 3-4 inch long cylinders.

Bake: Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.

Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Melt chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval, until smooth.

Add cream: Stir in the heavy cream until the glaze is smooth and shiny.

Fill the eclairs: Cut a small slit in the side of each eclair. Fill with the whipped cream filling using a piping bag or a spoon.

Glaze: Dip the tops of the eclairs into the chocolate glaze, allowing excess glaze to drip off.

Chill: Chill the eclairs in the refrigerator for at least 30 minutes before serving.

Enjoy your creamy and light chocolate eclairs!