Preheat your oven to 400°F (200°C) and melt the butter in the water over medium heat until boiling. Add the sifted flour, stir into a dough ball, cool, then mix in the eggs until smooth.

Line a baking sheet with parchment, pipe 3-inch strips of pastry, and bake for 25–30 minutes until golden brown. Cool and pierce to release steam.

In a chilled bowl, whip the heavy cream, gradually adding sugar and peppermint extract until stiff peaks form. Fill each eclair with whipped cream.

Melt the butter for frosting, mix in the milk, cocoa powder, and sugar until smooth. Dip eclair tops into frosting and allow excess to drip.

Slice eclairs, pipe in the whipped cream, dip topped eclairs in frosting, and garnish with crushed peppermint right before serving.