Éclairs

Preparation

Shape Cream Puffs dough by 1/4 cupfuls into "fingers", 1 1/2 x 4 1/2 inches. Bake as directed. When cool, fill with Vanilla Pudding. Frost with Chocolate Glaze (Keep refrigerated.)

Yield: 1 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.