Preheat oven to 425° Fahrenheit.

In a medium saucepan, bring water and butter to a boil.

Quickly add flour and stir with a wooden spoon. A ball of dough will form. Lower the heat and cook for about one minute while mixing constantly. Remove from the heat and allow to cool for several minutes.

Place dough in the bowl of an electric mixer. Using the paddle attachment, add eggs, one at a time, mixing on low speed to incorporate each egg before adding the next. The dough should hold its shape and not be too loose.

Fill a pastry bag fitted with a large plain pastry tip half full of dough.

Onto 2 parchment lined sheet pans, pipe the dough in rows of 3-4 inch long lines leaving a one inch space between them. Place the éclairs into the oven and bake for 15 minutes.

Without opening the oven door, reduce oven temperature to 350° Fahrenheit and continue baking another 15 minutes or until the éclairs are brown and puffed.

Remove from the oven. Allow to cool.

In a medium bowl, whisk together sugar, dissolved espresso and enough milk or cream to create a glaze that is thick enough to coat tops of éclairs.

Using a small, sharp knife, cut each éclair in half crosswise.

Remove the doughy center. Discard.

Using a pastry bag fitted with a large plain tip, fill pastry bag with pumpkin pastry cream.

Pipe pastry cream into bottom half of each éclair. Do not overfill.

Gently dip the tops of each éclair into some coffee glaze, allowing the excess to drip off, and place them right side up onto pastry cream filled éclair bottoms.

Place filled and glazed éclairs onto a wax paper lined sheet pan. Refrigerate until ready to serve.