• Preheat oven to 350°F.
• In a medium-sized pot, place ½ cup unsalted butter and turn heat on medium low until butter is melted.
  ½ cup unsalted butter,
  
• Add in ½ cup water and ½ cup milk. Stir to combine, about 1 minute.
  ½ cup water, ½ cup milk
  
• Add a pinch of salt.
  1 pinch salt,
• Turn off heat and add a cup of flour, stirring quickly.
  1 cup flour
  
• Add in the eggs, one by one, quickly stirring after each egg (you can also use a hand mixer for this step). The dough should start becoming sticky.
  4 large eggs
  
• Transfer into a pastry bag with piping tip.
  
• Place parchment paper on two baking sheets. Pipe out rounds or oval shapes of dough onto the cookie sheet. Leave room between each eclair to puff up in the oven.
  
• Transfer to the oven. Keep checking on them a few times through the oven window, as soon as they puff up and get a brownish bottom, take them out (about 20-25 minutes). Cool down.
  

Cream

• Beat softened cream cheese until smooth and no clumps.
  8 oz cream cheese,
  
• Add in ¾ cup powdered sugar, beat until well incorporated.
  ¾ cup powdered sugar
  
• Add in whipped cream and beat for a minute (should not be runny).
  12 oz whipped cream
• Transfer the cream to a pastry bag with a tip and fill the eclairs, by slicing each one and pipping the cream in.
  

Chocolate Glaze

• Melt 3 Tbsp unsalted butter in the microwave then quickly stir in ½ cup chocolate chips.
  3 Tbsp unsalted butter,, ½ cup chocolate chips,
  
• Brush each eclair with chocolate or just dip the tops in.
  
• Cool in the refrigerator until ready to serve.