Homemade éclairs!

Don't be too impressed. This is the only fancy thing I know how to make. I can somehow produce reliable pastry dough from scratch without losing any major fingers in the mixer and I use a cook-it-yourself pudding mix for the filling. I haven't quite mastered the art of the pastry bag (at least not the art of the pastry bag that doesn't involve getting filling all over my shirt), so I use the time-honored cut-and-scoop method. And then I hide the sutures with lots of easy-to-make chocolate glaze.

And now I'm off to share my vast single culinary skill with some friends at a lovely Easter brunch.

Commence making yummy sounds.