1. Preheat oven to 220C (425F, gas mark 7).
2. In a small saucepan set over medium heat bring water and butter to a boil. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the sides and forms a ball. This should only take a few seconds.Transfer dough to a mixing bowl and flatten to cool slightly. Add eggs and beat with an electric mixer or whisk until glossy and smooth (I use my Braun stick blender with a whisk attachment for single egg quantity like this).
3. Using a 2cm round piping tip or a zip lock bag with a 1.5cm hole cut in it pipe dough into 4 inch long logs about 1 inch apart.
4. Bake at 220C (425F, gas mark 7) for 8 minutes, 180C (350F, gas mark 4) for 10 minutes, plus 5 minutes standing with the oven off and door slightly ajar. Transfer to a cooling rack to cool completely before filling,

In the meantime prepare the glaze and cream filling.

1. For the glaze, place milk and chocolate in a small bowl and heat on medium high setting in the microwave for 20 seconds. Mix gently to melt and form a ganache.
2. For the filling, beat cream with sugar (stevia or Natvia), vanilla and freshly ground coffee until firm peaks form. Store in the fridge until needed.
3. Cut cooled eclairs in half horizontally. Fill each half with whipped cream, sandwich together and spread the top in chocolate icing. Place on a cool cookie tray and chill in the fridge for the icing to set. The eclairs should keep in the fridge for 2-3 days un-iced, or a day when iced.