Prepare Choux Pastry: In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tsp sugar, and ¼ tsp salt. Heat until the butter melts and mixture comes to a boil.

Add Flour: Remove from heat and stir in 1 cup all-purpose flour until the dough forms a smooth ball and pulls away from the pan.

Cool and Add Eggs: Let the dough cool slightly. Add 4 large eggs one at a time, mixing until smooth and glossy.

Pipe the Dough: Transfer the dough to a piping bag and pipe long strips (4–5 inches) onto a parchment-lined baking tray.

Bake: Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, then reduce to 180°C (355°F) for 10–15 minutes until puffed and golden. Avoid opening the oven during baking.

Prepare Earl Grey Cream: Steep 2–3 tsp Earl Grey tea in ½ cup warm milk, then mix with pastry cream or whipped cream to create the filling. Cool before using.

Fill and Glaze: Pipe the Earl Grey cream into the cooled éclairs and optionally glaze the tops with a thin layer of white chocolate or icing.