Instructions: Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.

Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat dough at medium speed with electric mixer using paddle attachment. Add eggs and egg whites, 1 at a time, beating until blended after each addition. (If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.)

Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.

Bake at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each eclair to allow steam to escape. Cool on wire racks.

Split eclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.

Carefully spoon about 1/4 cup Vanilla Pastry Cream into each eclair; close top of each eclair over filling. Top evenly with Chocolate Glaze. Chill eclairs for 2 hours or freeze up to 1 month.

For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. (Makes 3 cups)

For Chocolate Glaze: Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over eclairs. (Makes 1 1/3 cups)

This recipe yields 1 dozen.

Comments: Choux paste is the French name for this tender pastry; weve simplified it by using piecrust mix.

Peanut Butter-Chocolate Eclairs: Follow recipe for Vanilla Cream-Filled Eclairs, substituting Peanut Butter Pastry Cream (see below) for Vanilla Pastry Cream.

Banana-Chocolate Eclairs: Follow recipe for Vanilla Cream-Filled Eclairs, adding 3 medium bananas, quartered lengthwise and thinly sliced, to Vanilla Pastry Cream after chilling 4 hours.

Mocha Eclairs: Follow the recipe for Vanilla Cream-Filled Eclairs, substituting Coffee Pastry Cream (see below) for Vanilla Pastry Cream.

Strawberry Cream Eclairs: Follow recipe for Vanilla Cream-Filled Eclairs, substituting Grand Marnier Pastry Cream (see below) for Vanilla Pastry Cream. Slice 1 quart strawberries, and spoon evenly into eclairs before filling with pastry cream. Top with White Chocolate Glaze (see below); drizzle with Chocolate Glaze.

Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.

Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-half.

Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons orange liqueur.

White Chocolate Glaze: Substitute 4 ounces chopped white chocolate for semisweet chocolate morsels.

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