Click here for a full step by step picture tutorial on how to make the Eclairs. 
Preheat oven to 425°F. Line a baking sheet with parchment or foil and set aside. Whisk 5 eggs and set aside.

In a saucepot whisk together 1/2 cup milk, 1/2 cup water, 1/4 tsp sugar, 1/4 tsp salt, and 1/2 cup unsalted butter and bring to a boil over high heat.

Add 1 cup flour into the hot mixture all at once. With a spoon quickly stir until a dough forms. Lower the heat and continue cooking the dough for another 2-3 minutes. 

Transfer the dough to a mixer bowl and mix on low with a paddle attachment to cool dough sightly, about 2-3 minutes. Now add the eggs in 4-5 additions, mixing until fully incorporated after each.

Fit a pastry tip with a wide french star tip and drape it over a tall mug. Fill the pastry bag with the dough and pipe 3-4 inch logs on the prepared baking sheet, about 2 inches apart. Refrigerate or freeze one baking sheet with piped eclairs while the other one is baking.

Bake the eclairs at 425°F on the middle rack for about 15 minutes, then reduce the heat to 375 and continue baking for 10-15 minutes or until they're deep golden in color. Remove from the oven and poke 2 holes at both ends of each eclair to let the steam escape and cool completely.

Reheat the oven back to 425 before baking the second sheet straight from fridge or freezer.

In a saucepot whisk 6 egg yolks and 3/4 cup sugar together, add 1/4 cup flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of boiling hot milk and whisk again until no lumps are seen. Cook over medium heat, stirring constantly to prevent the bottom from scorching, for about 2-3 minutes after it comes to a boil to remove the taste of flour.

Dissolve the coffee in the 2-3 tablespoons of milk.

Combine the coffee mixture with the custard and stir until it’s fully incorporated. Add the butter and whisk until it melts into the custard.

Fit a pastry bag with a 1/3 inch star or round tip, fill the pastry bag with custard and set aside. Put the skewer inside each end of the éclair and rotate the inside end of the tip inside the eclair cavity to break up any walls. This will allow you to fill each eclair with more custard. Scrape any custard that might've come out of any openings in the eclair.

Combine 1/4 cup maple syrup, 2 cups powdered sugar and 1 tsp of milk and 1/2 tsp instant coffee. Stir until no lumps are seen. If the mixture is too thick add the remaining milk. Do not make the glaze too thin or it will run off the eclair.

To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.

Store uncovered in the refrigerator. Serve cold.