Chocolate Eclairs Recipe

Eclair Cream Puff Paste:.
Preheat oven to 400 degrees.
In medium saucepan, bring water, butter and salt to boiling.
Remove from heat.
Quickly add flour all at once.
With wooden spoon, beat constantly over low heat until mixture forms ball and leaves side of pan.
Remove from heat.
Using mixer or wooden spoon, beat in the eggs, one at a time, beating well after each addition.
Continue beating till dough is shiny and breaks away in strands.
It will be stiff and hold its shape.
Drop dough by rounded tablespoonsful 3 apart on ungreased cookie sheet.
Shape into 4 x 1 1/2 strips, rounding ends.
Bake 35 to 40 minutes, or till puffed and golden.
Cool on rack.
Filling:
Heat milk in large saucepan till bubbles appear around edge.
Beat egg yolks and sugar in large bowl with mixer until pale yellow and thick.
Beat in flour and mix well.
Gradually beat in hot milk; pour all back into saucepan and cook, stirring constantly, over medium high heat till boiling and thick.
Lower heat; continue cooking 2 to 3 minutes over low heat, stirring constantly.
Remove from heat.
Stir in butter and vanilla.
Place a piece of wax paper over it to prevent skin from forming.
Chill 2 hours.
To Fill:
Cut off tops of Eclairs crosswise.
Remove some soft dough inside.
Fill each eclair and replace top.
Glaze:
Melt chocolate with butter.
Blend in corn syrup and milk.
Cool 5 minutes.
Spoon over eclairs.
Serve at once or refrigerate.