Chocolate Eclairs Recipe

1. Heat the 1/2 cup water and the 1/4 cup butter or margarine to boiling in a medium-size saucepan. Stir in the 1/2 cup flour and salt all at once with a wooden spoon; continue stirring vigorously about 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan.
2. Remove from heat; cool slightly; beat in eggs, one at a time, until mixture is thick and shiny smooth.
3. Pack mixture into a pastry bag fitted with a plain tip; pipe into 3-inch strips, about 1 inch apart, on ungreased cookie sheets.
4. Bake in hot oven (400°) 30 minutes, or until puffed and lightly golden. Remove at once from cookie sheets; cool completely on wire racks.
5. Combine the 1/4 cup flour and sugar in a medium-size saucepan; stir in milk until smooth. Cook, stirring constantly, until mixture thickens and bubbles 3 minutes; stir in vanilla and brandy extract; cover surface with plastic wrap; chill.
6. Cut a slice across top of each eclair and lift off. Scoop out any bits of soft dough from bottoms with tip of teaspoon. Fill each with one rounded tablespoon pudding. Return tops to eclairs.
7. Combine the 1 tablespoon butter or margarine, corn syrup and the 1 tablespoon water in a small saucepan. Bring to boiling; remove from heat. Stir in chocolate pieces until melted; beat over a bowl of ice and water until stiff enough to drizzle over eclairs. Drizzle coating from back of teaspoon onto eclairs.