Preheat the oven to 400F.

In a medium saucepan bring the water, butter, sugar, and salt to a boil over moderate heat.

Remove the pan from the heat and stir in the flour with a wooden spoon until it forms a smooth dough (about two minutes).

Transfer the dough into a large bowl and beat at medium speed until slightly cooled. (About one minute)

Add one egg at a time, beating well after each addition

Transfer the dough to a pastry bag fitted with a 1-inch round tip.

Pipe twelve 5-inch-long logs onto a baking sheet.

Bake for ten minutes on 400F.

Then turn the oven down to 325F and bake for 30 minutes, or until golden color. Transfer to a rack and let cool.

In a medium saucepan, bring the milk and vanilla to a boil.

Meanwhile in a large bowl whisk the sugar, flour, and salt together.  Then whisk in the eggs and egg yolks. 

Slowly add the hot milk, whisking constantly.

Pour the mixture back into the saucepan pan and bring to a boil over moderate heat – whisk constantly until thick – about 30 seconds after it boiled.

Immediately strain the cream through a fine sieve over a medium size bowl. Cover it with Saran Wrap.

Refrigerate the cream for at least 30 minutes or until it cools.

In a medium bowl, whip heavy cream until soft peaks form.

Mix the pastry cream just to ensure it is smooth. Then fold in the whipped heavy cream into the pastry cream until blended

Transfer the cream into a piping bag fitted with a small round tip

Carefully pipe the cream into both ends of the shell ( the cream should fill the shell through and through)

In a double boiler melt the chocolate. Add in the softened butter and mix well.

Place the glaze into a wide bowl

Carefully dip the top of the eclair into the glaze ( let the excess glaze drip off before turning over)

Top with some shredded coconuts and fruit!