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: 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 éclairs and remove some of the soft dough inside.
Fill with 1/4 cup custard. Replace tops.
Glaze: In a double boiler, melt the chocolate chips and butter. Blend in corn
syrup and milk. Cool for 5 minutes.
Spoon over éclairs which have been placed on a wire rack.