Eclairs are delicious and are much easier to make than they seem. If you'd like, instead of piping shorter eclairs, you may pipe long rows, freeze until almost firm, then slice into 3 inch strips. The eclairs do deflate if you take them out of the oven too soon, so be sure they are fully cooked. To help with this problem, you may turn the oven off when done and allow the eclairs to cool in the oven. Another tip to help keep the shells from deflating is to cut a slit into each eclair after it comes out of the oven to let out steam. I have included both a vanilla pastry cream recipe and a chocolate pastry cream. If storing pastry cream in the fridge, be sure to press some plastic wrap over the top to prevent a skin from forming. If you wish to save some eclairs for later, refrigerate the unstuffed, unglazed shells. Glaze and stuff with cream when ready to eat. The leftover chocolate sauce is delicious over ice cream! Time does not include cooling for the shells.