Good Eats is the only cooking show on today that can inspire me. And after watching Choux Shine, I knew I had to try out making éclairs from a flour paste that the French call Pâte à choux. My problem was the icing tip. It was way too small. And even switching to the largest flat leaf one, it was still too small.

Sigh. I need to buy some professional ones at the restaurant supply store on Lamar.

They did come out all right. Tiny, little, miss-shaped, finger-sized eclairs.