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1
Heat oven to 350F.
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2
Place 1 cup flour in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
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3
Stir in 2 tablespoons water with fork, until flour is just moistened.
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4
Divide dough in half; shape each into a ball.
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5
Pat each half to 12x3-inch rectangle about 3 inches apart on baking sheet .
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6
Sprinkle 2 tablespoons chocolate chips over each half; press gently.
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7
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.
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8
Cook over medium heat 6-8 minutes or until mixture comes to a full boil.
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9
Remove from heat; stir in 1 cup flour and vanilla.
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10
Reduce heat to low; cook, stirring constantly, 1 minute or until mixture forms a ball.
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11
Remove from heat.
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12
Beat in eggs with wooden spoon, until smooth and glossy.
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13
Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture).
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14
Bake 50-55 minutes or until surface is crisp and golden brown; cool completely.
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15
(Topping rises during baking and shrinks during standing, forming a custard-like layer.)
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16
Dissolve coffee granules in 2 tablespoons warm water in bowl; stir in powdered sugar and 2 tablespoons butter until smooth and creamy.
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17
Spread each cooled pastry with about 1/4 cup glaze.
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18
Melt 1/4 cup chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until smooth.
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19
Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design.
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20
Cut each pastry into 1-inch slices.
