|| Pastry || Melt the water and butter together and add the pinch of salt. Add in the flour all at once and stir continuously over medium heat. Cook until it starts to form a ball and come together. Continue to cook from for another 5 minutes. 

Remove dough from heat and cool for 15 minutes. 

Preheat the oven to 400 degrees.

Stir in eggs into the dough one at a time until combined and place the mixture in a pastry bag. Pipe mixture into 4-inch long oblong shapes. Éclairs will expand in the oven. Bake for 30-35 minutes until tops are dry. Cool to room temperature.

|| Mint Whipped Cream || Place the water, sugar and mint in a small bowl and simmer together, and reduced by half to create a simple syrup. This should take a half an hour. Remove from heat, and discard mint leaves. Cool the mint simple syrup to room temperature. Whip the cream until soft peaks form and add in 1/4 cup of the mint simple syrup. Mix. Continuing mixing in the simple syrup 1 tablespoon at a time until the minty whipped cream tastes good to you. Continue to whip until the whipped cream is stable yet still creamy. 

At this point you can either fold in the chocolate chips or reserve them to place into the pastry.

Cut the cooled éclairs in half horizontally and pipe the mint whipped cream on the bottom half. Add chocolate chips if you didn’t fold them into the whipped cream. Place the top half of éclair on top of the whipped cream, drizzle with melted chocolate, and dust with powdered sugar.