Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and set aside

Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.

Remove from the heat and add the flour. Mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.

Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.

Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.

Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.

Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and let cool completely.

Prepare the pudding as directed on the package.

Once the pudding has set, fold in the whip topping.

Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

Add the chocolate chips to a bowl.

Heat the cream for 30-40 seconds in the microwave, until steaming. Pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.

Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.