TO MAKE THE CUSTARD FILLING:
In medium saucepan heat milk slowly just until bubbles form around the edge.
In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute.
Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs.
TO MAKE THE GLAZE:
In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs.
TO MAKE THE ECLAIRS:
Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4x1-inches.
Bake at 400 degrees F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts).
Slit tops of eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve.
Source: McCall's Cookbook Collection - Dessert Discoveries