*** Make Cream Puff Batter recipe. Place mixture into pastry bag and pipe 3 inch long strips onto greased cookie sheet 2 inches apart. Bake 15 minutes at 450F and then reduce heat to 350F and bake for an additional 30 minutes or until shells are golden brown and rigid. Make a slit in the side of each eclair with a sharp knife. Cool on rack. While cooling, make vanilla cream. Cool and fill each eclair with vanilla cream pudding. Melt chocolate and butter in sauce pan. Spread melted chocolate over eclairs. Chill and serve.
Yield: 3 doz. Eclairs
Cajun Country -- New Iberia, Louisiana