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