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For Lilikoi curd:
Put sugar, lilikoi juice, butter and eggs in stainless steel pot. Whisking constantly, cook mixture over medium heat until thick and bubbling. Remove from heat. Cool completely. Place piece of plastic wrap directly over surface of mixture. Refrigerate until ready to use.

For pastry cream:
Bring milk to a boil. Whisk sugar, cornstarch and eggs in bowl. Temper hot milk into egg mixture. Return mixture to heat; bring to a boil, stirring constantly. Remove from heat when thick; strain. Whisk in butter and vanilla. Refrigerate.

For pâte à choux:
Put water, butter, sugar and salt in heavy stainless steel saucepan. Bring to a boil. Remove from heat. Sift in flour; mix until well-incorporated. Return pan to heat; cook mixture until shiny and thick, stirring constantly. Place batter in bowl of electric mixer outfitted with paddle attachment; add eggs, one by one, mixing until absorbed before adding next egg. Pipe out mixture in éclair shapes; bake in preheated 375°F oven for 5-8 minutes. Lower heat to 325°F; continue baking for another 15-20 minutes, or until well-browned and crisp.

For glaze:
Melt chocolate and butter in microwave. Check frequently to be sure mixture is melted but not burnt. Add syrup; set aside.

To finish éclairs:
Combine curd and pastry cream; fill éclairs. Coat tops of éclairs, allowing glaze to run over sides.