When éclairs are desired, make the paste as for cream puffs. Then
through a large, round pastry tube, one having a diameter of at least
1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the
paste on a cooky sheet or some other large pan. Bake in a hot oven in
the same way as cream puffs. When cool, fill with a custard mixture of
any desired flavoring and cover with an icing of the same flavor.