Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Stir until the butter is melted.

Once boiling, remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball.

Allow the dough to cool for a few minutes before adding eggs one at a time, mixing well after each addition until smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch lines onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 25-30 minutes or until golden brown and puffed. Do

In a saucepan, heat the milk over medium heat until it starts to steam. Do not boil.

In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.

Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 3-5 minutes.

Remove from heat and stir in the butter, maple syrup, and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let sit for a minute before stirring until smooth and glossy. Allow to cool slightly before using.

Once the éclairs have cooled, use a sharp knife to make a small slit on the bottom of each éclair. This will allow you to fill them with the maple pastry cream.

Fill a piping bag fitted with a small round tip with the chilled maple pastry cream. Insert the tip into the slit of each éclair and fill until you feel resistance.

Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place on a wire rack to set.

Once the glaze is set, sprinkle the tops with chopped pecans and drizzle with additional maple syrup if desired.

Arrange the Maple Pecan Éclairs on a beautiful serving platter and enjoy the delightful combination of flavors!