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Chocolate Eclairs

Prepare a pate-a-choux. Slide a tube one-third of an inch in diameter to the bottom of a pastry bag. Have a clean pastry pan ready. Drop the paste into the bag and press down in shapes three inches long by half an inch wide. Set in the oven for twenty minutes. Remove and let cool for ten minutes. Make an incision lengthwise in each eclair at one side only, then fill the aperture with a creme patissiere; place them on a grill with a pan underneath, carefully pour a glace au chocolate over the top of the eclairs, let cool off, dress on a dish with a folded napkin and serve.