Put the water, butter, sugar and salt in a saucepan and bring to the boil.
Add all the flour at once and stir very vigorously with a wooden spoon until the mixture forms a lump that comes away from the edge of the pot.
Transfer the dough to a bowl and let it cool for 20 minutes.
Meanwhile, preheat the oven to 190°C top-bottom heat.
Add the eggs to the batter and mix until a creamy mixture is formed.
Fill the dough into a pastry bag with a nozzle and pipe about 15cm long bars onto a baking tray lined with baking paper.
Bake the choux pastry doughnuts for about 25 to 30 minutes until golden brown and crispy. Do not open the oven!
For the filling, whip the Guma Pâtisserie cream with the remaining ingredients until stiff.
Cut the eclairs once lengthwise.
Pour the cream into a piping bag with a star nozzle and pipe onto the bottom half.
Place the tops of the choux pastry doughnuts on a cake rack.
Heat (do not boil) the glaze ingredients until a glaze is formed and use it to coat the tops of the éclairs.
Once the glaze is set, carefully place the lids on the bottoms of the éclairs.
Enjoy immediately or refrigerate until ready to serve.
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