Arrange in a pastry-bag (No. 1079), a tube (No. 3); put into it the above quantity of pate-a-chou (No. 1240), and press out upon a baking-sheet fifteen eclairs, each one three inches long. Bake them in a hot oven for twenty minutes. Remove, and let them cool; then with a pair of scissors open each eclair on one side, and with a spoon fill the interiors with a creme patissiere (No. 1242).