1.Preheat oven to 220°C/200°C fan-forced. Grease two oven trays.
2.Combine butter and the water in small saucepan; bring to a boil. Add flour; beat, over heat, with wooden spoon until mixture comes away from base and side of pan to form a smooth ball.
3.Transfer mixture to small bowl; gradually beat in egg with electric mixer until mixture becomes glossy.
4.Spoon choux pastry into piping bag fitted with 3cm plain tube. Pipe 6cm lengths of mixture, 3cm apart, onto trays; bake 10 minutes. Reduce oven temperature to 180°C/160°C fanforced; bake about 10 minutes or until éclairs are browned lightly. Split éclairs in half, remove any soft centres; return to trays. Bake about 5 minutes or until éclairs are dried out. Cool.
5.Make filling by beating cream and sifted icing sugar in small bowl with electric mixer until soft peaks form. Beat cheese and Frangelico in small bowl with electric mixer until smooth. Fold in chocolate, then cream. Refrigerate.
6.Make chocolate glaze, by combining butter and chocolate in small saucepan; stir over low heat until smooth.
7.Spoon filling into 12 éclair halves. Dip remaining halves into chocolate glaze; sprinkle with nuts. When glaze is firm, sandwich éclair halves together.