Eclair

Combine the water and Mazola in a saucepan, bring to boiling point, stir in the flour, salt and cornstarch, mixed. The mixture will be very thick, and should be stirred rapidly until it forms a ball around the spoon. Cool five minutes, then stir in the eggs, one at a time. They should not be beaten. Oil a large baking pan with Mazola, put the mixture in it in strips about three and a half inches long and one inch wide. A pastry bag may be used for this purpose. Bake thirty minutes in a hot oven, 400 degrees F. Cool, ice the top, split the side and fill with whipped cream or a Cooked Cream filling.

This is the same recipe I used to use for cream puffs.

Thanks Sarah a.k.a luvscake