Preheat your oven to 425 degreesF (218 degrees C)

In a mixing bowl add the contents of the vanilla pudding mix, almond milk and cinnamon and mix with a blender or a whisk for 3 minutes until well blended. Place in the refrigerator to set while you make the eclairs.

Line a baking sheet with parchment (wax) paper. In a saucepan add the water, butter, salt and sugar and bring to a rolling boil over medium-high heat. Take the saucepan off the heat and add the flour and stir well with a wooden spoon or spatula until all the flour is incorporated. Put the saucepan back on the heat on medium high heat and cook flour mixture for 30-60 seconds while stirring constantly. Place the cooked dough into a mixer bowl and blend at medium speed. If you do not have  mixer/blender then use a whisk and lots of muscle. Add eggs one at a time and take time to scrape down the sides of the bowl with a spatula. The dough should be thick and glossy.

Place your dough in a pastry bag with a piping tip (or a large ziploc bag like I did and just cut the end off so the diameter is about the size of a quarter). Pipe 12 (4inch long/8 cm) hotdog sized lines of dough with your pastry bag and about 2-3 inches apart from each other as they expand.  I was ably to fit all 12 choux on my huge baking sheet with 4 rows of 3. However, if you have a smaller baking sheet you may have to bake twice.

Brush your egg wash on each of your dough lines (eclairs) on your baking sheet and use your fingers to smooth out any bumps or imperfections so that it is smooth.

Bake your eclairs for 15 minutes and then reduce the temperature to 375 degrees F or 190degrees C for about 25 minutes longer or until golden brown. Do not open your oven during the baking process as it can cause your eclairs not to raise properly. Remove eclairs from oven and allow to cool slightly.

Melt your semi-sweet chocolate in the microwave for just a few seconds at a time at half wattage, just until it starts to melt and stir and put back in the microwave just until about ¾ of the way melted and then keep stirring. Because the bowl heats up in the microwave, the bowl will melt the chocolate the rest of the way. Set aside.

Remove your cinnamon pudding from the refrigerator and place into a piping bag with a piping tip or in a ziploc bag. Cut the end off so it is about the size of a dime. Poke a hole with your finger or the tip of the piping bag just at the end of one of the sides of the eclair. The inside of the eclair will be hallow and the outer shell with be crispy and delightful.Fill the cinnamon pudding into the end of the eclair. Do not overfill, but just fill until the eclair starts to feel a little heavy. Repeat with the remaining eclairs.

Stir the chocolate mixture again. Dip each of the eclair into the melted chocolate. (Lick your fingers) Repeat process for the rest of the eclairs.

Place your chocolate French Eclairs with Cinnamon Cream in the refrigerator for about an hour to set the chocolate dip glaze and enjoy. Delicious for breakfast, high tea, cramming for exams or any time you want something a little special.