Yield: 6 Servings
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Prepare the recipe for cream puffs. Shape the mixture with a pastry tube into 4-inch strips on a well-oiled baking sheet. Allow 2 inches between the rows of eclairs. Bake as cream puffs. Cool. Cut a slit in the top of each. Fill with cream filling. Ice by dipping into any desired icing. The Household Searchlight