Eclairs

3/4 cup water
1/3 cup butter
1/8 teaspoon salt
3/4 cup flour
3 large eggs

Heat oven to 400 degrees F.

In a saucepan bring water, butter and salt to boiling. Remove from heat and add flour all at once. With a wooden spoon, beat over low heat until mixture forms a ball and leaves sides of pan. Remove from heat. With a mixer, beat in eggs, one at a time. Beat until dough is shiny and breaks away in strands. Drop dough by rounded tablespoons on an ungreased sheet. With a spatula, shape into 4 x 1 1/2-inch strips, rounding ends and slightly indenting sides. Bake for 35 to 40 minutes. Cool on a rack.

Custard Filling:
1 1/2 cups milk
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped

Heat milk until bubbling around edge. Mix sugar and cornstarch. Stir, all at once, into hot milk. Cook over medium heat, stirring, until bubbling. Reduce heat. Simmer 1 minute. Beat a little of the hot mixture into egg yolks. Return to saucepan. Add vanilla extract. Turn into a bowl. Refrigerate, with wax paper on surface, for 1 1/2 hours.

Fold in cream. Cut off tops of eclairs and remove some of the soft dough inside. Fill with 1/4 cup custard. Replace tops.

Glaze:
1 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
3 tablespoons milk

In a double boiler, melt the chocolate chips and butter. Blend in corn syrup and milk. Cool for 5 minutes. Spoon over eclairs which have been placed on a wire rack.