Preheat oven to 425 degrees F (220 degrees C).
In a small heavy bottom saucepan on medium heat, add Water (1/2 cup), Unsalted Butter (4 tablespoon), and Granulated Sugar (1 teaspoon).
Once the mixture is boiling, add All-Purpose Flour (1/2 cup) and stir with a spatula. Stir until a there is a thin coating of dough on the saucepan.
Spoon dough into a large bowl. Stir for 1 minute to cool. Add 2 Egg (2), one at a time, mixing in between each addition. It might look like it's curdled, but keep mixing, it'll eventually come together!
Spoon dough into a piping bag and pipe 3-inch circles on a parchment-lined baking sheet.
beat the last Egg (1) then brush each pastry with it. You can use the brush to make sure the pastry tops are smooth as well.
Using a spray bottle, mist the baking sheet with water once or twice. You can also dip you hand in water and flick droplets onto the baking sheet if you don't have a spray bottle.
Bake at 425 degrees F (220 degrees C) for 12 minutes.
Turn the heat down to 375 degrees F (190 degrees C) and bake an additional 25 minutes or until the choux pastry is golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the eclairs.
Once baked, poke a hole on the underside of each choux pastry and let cool.
Add Heavy Cream (1 cup), Powdered Confectioners Sugar (2 tablespoon) and Vanilla Bean Paste (1 teaspoon) to a mixing bowl and beat on high until it forms stiff peaks. Fill a piping bag with the whipped cream and set aside until ready to assemble.
Cut the top off each choux pastry and fill the bottom halves with whipped cream and your favorite seasonal Fresh Fruits (to taste). Place the other half on top and dust with additional Powdered Confectioners Sugar (1 tablespoon). Enjoy!