Preheat your oven to 400°F (200°C). Combine 1 cup of water and 0.5 cup of unsalted butter in a saucepan and heat until boiling. Stir in 1 cup of all-purpose flour until a smooth ball forms.

Let the mixture cool slightly, then add 4 beaten eggs one at a time, mixing until glossy. Check consistency by dropping a spoonful; it should peak without collapsing.

Pipe the dough into long strips of about 4 inches on a lined baking sheet, ensuring they are spaced 2 inches apart.

Bake for 25-30 minutes until golden brown and puffed. Do not open the oven for the first 20 minutes to ensure proper rise.

Let the éclairs cool completely on a wire rack.

Whip 1 cup of heavy cream until soft peaks form. Fold in powdered sugar and violet flavoring for the filling.

Cut a horizontal slit in each cooled éclair and fill with the violet cream using a piping bag.

Prepare chocolate ganache by heating 1 cup of heavy cream and pouring it over chopped dark chocolate. Allow to set, then drizzle over the filled éclairs.