Make the pastry cream:
Step 1:
-In a small saucepan, combine the milk and white chocolate. Heat until the chocolate melts and blends into the milk.

Step 2:
-In a large saucepan, whisk together the sugar, vanilla, and eggs until the mixture is pale. Add the flour and mix by hand until smooth.

Step 3:
-When both mixtures are ready, pour the milk mixture into the large saucepan. Bring to a boil, then reduce to medium-low heat and cook, stirring often, until the pastry cream thickens. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until completely cooled.

Make the choux pastry:
Step 1:
-Melt the butter in the water. Bring to a boil. Add the flour all at once and quickly stir with a wooden spoon until the dough forms a smooth ball.

Step 2:
-Let the dough cool for a few minutes. Then add the eggs one at a time, mixing well with the wooden spoon after each addition until fully incorporated. The three photos show the transformation.

Fill each éclair with the pastry cream, top with melted dark chocolate, and dust with powdered sugar.