For the pastry dough, melt the Water (1 cup) and Butter (1/2 cup) together in a small saucepan and add the Salt (1 pinch).
Add in the All-Purpose Flour (1 cup) all at once and stir continuously over medium heat. Cook until it starts to form a ball and come together. Continue to cook for another 5 minutes.
Remove dough from heat and cool for 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Stir in Egg (4) into the dough one at a time until combined and place the mixture in a pastry bag.
Pipe mixture into 4-inch long oblong shapes. Éclairs will expand in the oven.
Bake for 30-35 minutes until tops are dry, and cool to room temperature.
For the mint whipped cream, place the Water (1 cup), Granulated Sugar (1 cup), and Fresh Mint (1/2 cup) in a small saucepan and simmer together, until reduced by half to create a simple syrup. This should take about 30 minutes.
Remove from heat, and discard mint leaves. Cool the mint simple syrup to room temperature.
Whip the Whipping Cream (2 cup) until soft peaks form.
Add in 1/4 cup of the cooled mint simple syrup. Mix. Continuing mixing in the simple syrup 1 tablespoon at a time until the minty whipped cream tastes good to you. Continue to whip until the whipped cream is stable yet still creamy.
Either fold in the Mini Chocolate Chips (1/2 cup) or reserve them to place into the pastry.
Cut the cooled éclairs in half horizontally and pipe the mint whipped cream on the bottom half. Add chocolate chips if you didn't fold them into the whipped cream. Place the top half of éclair on top of the whipped cream.
Drizzle with Chocolate (to taste) and dust with Powdered Confectioners Sugar (to taste).