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Eclairs, Chantilly

Prepare a pate-a-choux. Slide a tube one-third of an inch in diameter in the bottom of a pastry bag. Drop the paste into the bag. Have a well-cleaned pastry pan ready, then carefully press down the preparation on the pan, three inches long by half an inch wide. Set the pan in the oven and bake for twenty minutes. Remove and let cool off for ten minutes. Make an incision with a knife at one side only. Then fill the apertures of the eclairs with a vanilla-whipped cream. Dredge a little powdered sugar over them all and serve.