Chocolate Eclairs
from Betty Crocker Cookbook, 1950 edition

1 recipe Cream Puff dough
1 recipe Rich Custard filling
1 recipe Thin Chocolate Icing

Follow the cream puff dough recipe to make 12 long cream puff fingers. Cool.

Make the custard filling and icing, cool.

When you are ready to serve the eclairs, make a slit in the side of the pastry and fill with the custard. Drizzle thin chocolate icing on top and serve.

12 eclairs