• In a small bowl, wisk together flour, baking powder, 2 teaspoons of sugar, and salt.
• In a medium sauce pan over medium heat, bring water to a boil and add stick of butter. Once the butter melts completely in the boiling water, add dry ingredients and reduce heat to low. Stir rapidly until the dough comes together in a smooth ball. Turn off the heat and keep mixing with a wooden spoon for about 2 minutes so that some of the moisture evaporates.
• Transfer dough in a large mixing bowl and using an electric mixture on medium speed, beat dough until it cools slightly (about 2-3 minutes). It does not have to come to room temperature but it should not be so hot that it cooks the eggs.
• Add eggs, one at a time, mixing each one until it is fully incorporated before adding in the next. Test the dough after the third egg. If it forms a thick ribbon when pulled up, you do not need to add another egg. If the dough is too thick and does not ribbon down at all, add a fourth egg.
• Place dough in a pastry bag fitted with a large round tip. Pipe (14-16) 3½"-4" long and 3/4" wide logs, spacing them 2" apart on 2 baking sheets lined with parchment paper. You can also cut the bottom of the piping bag with scissors to make a hole if you don't have a round tip.
• Place in preheated oven and bake at 425°F for 15 minutes. Then lower temperature to 350°F for an additional 15 minutes or until golden brown. Do not open oven while the eclairs are baking. They are sensitive to temperature change and will deflate if a sudden change in tempertaure occurs.
• Once baked, remove from oven and transfer onto a cooling rack to cool completely.

Vanilla Filling

• Prepare pudding by wisking together 2 (3.4oz) packages of instant vanilla pudding mix and 3 ¼ cups of whole milk until smooth and free of lumps. Cover with plastic wrap and refrigerate for 10 minutes or until set.
• In a medium bowl, using an electric mixture whisk 1/4 cup of heavy whipping cream and 2 teaspoons of sugar until stiff peaks from.
• Once the pudding is set and stiff, fold in the whipped cream into the pudding until smooth and evenly combined.
• Place vanilla filling in a piping bag and pipe filling inside of each cooled eclair. You can do so by poking a hole in the eclair or you can cut the eclairs in half.
• Place filled eclairs in the refrigerator while the chocolate ganache is being made.

Chocolate Ganache

• Heat heavy whipping cream until hot and just before it comes to a boil.
• Remove from heat and add in chocolate chips. Let chocolate chips sit in hot heavy cream for about 30 seconds. Mix until chocolate ganache is very smooth.
• Brush the top half of each eclair with chocolate ganache.
• Refrigerate eclairs for at least 30 miuntes or until the chocolate ganache is set before serving.