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Use cream puff pastry to make eclairs too! Just pipe or spoon the choux dough into 4 to 6" long fingers onto lightly greased cookie sheets. Bake at 400 degrees for 30-40 minutes, until puffed and golden brown. Poke a hole in one end of each eclair and pipe in the filling, or cut a slit along the top and spoon in the filling. Top with melted chocolate.