Drop onto an ungreased parchment lined, metal cookie sheet, by 1/4 cupfuls, shaping the dough into 1 inch wide x 4 1/2 inch long fingers. Makes 6 eclairs.
Bake for 35 -42 minutes or until golden brown and puffy.
Cool cream puffs or eclairs on the pan or on a wire rack, near the oven. When cool, using a sharp, thin knife, slice the top 1/3 off to make a cup at the bottom, with a lid. Remove any soft dough from the inside and discard.
Place the cream puffs or eclairs in the cooled oven or airtight container to keep crisp until ready to serve. I like to fill these at the last minute to keep the shells crisp, while others don't seem to mind them "soggy". Fill with a layer of Vanilla Cream Filling and a layer of sweetened whipped cream, using a pastry bag with a star tip if you like, adding cream to both the bottom and to the inside of the top, so it fills completely. Dust with powdered sugar or spread chocolate ganache glaze atop.
** If doubling the recipe, bake one sheet at a time, so they cook properly. Remove from the oven to cool (near the oven, away from drafts).