Melt white candy melts and coconut oil in a large heatproof bowl. Dip the top of each eclair into the white candy melt mixture and set aside to harden.
Melt the dark chocolate and place into a piping bag. Pipe puppy faces with the dark chocolate.
Roll out a bit of white fondant. Cut out puppy ears, roll out tails and roll out a long rectangle, about 2 inches by 20 inches for the shirts. Place 1/4-inch strips of blue fondant onto the white rectangle of fondant to create stripes. Roll out the rectangle with a fondant roller until fondant is one uniform sheet. Cut into 2 squares and place on the eclairs.
Place the puppy ears and tails on each eclair. Top each puppy head with a red candy melt beret.
In a medium saucepan, bring the milk and vanilla bean to a boil then remove from heat immediately. In a medium bowl, whisk the sugar, cake flour and salt. Whisk in the egg and egg yolks. Carefully incorporate the hot vanilla-infused milk, whisking constantly and taking care to pour slowly to avoid cooking the eggs. Pour mixture into the saucepan and bring to a boil, stirring constantly. Place plastic wrap onto the surface of the mixture and refrigerate for 1 hour.
Whip the cream and fold into the cooled pastry cream. Set aside in refrigerator until ready to fill eclairs.
Preheat oven to 400 degrees. Line two sheet trays with silicone baking mats or lightly greased parchment paper.
In a medium saucepan, mix butter, sugar, salt and water. Bring to a boil and immediately remove from heat. Stir in flour and mix vigorously with a wooden spoon until the mixture is thick and well incorporated. Once slightly cooled, add eggs one at a time, beating well after each addition.
When all eggs are well incorporated, add the mixture to a 12-inch piping bag. Pipe 5-inch choux eclairs onto the prepared baking sheet. Bake for 10 minutes, then lower oven temperature to 325 degrees and bake 30 minutes more, until golden brown.