Prepare the choux pastry as in the recipe.
Place the dough in a piping bag with nozzle number 16.
Place a sheet of baking paper on a baking tray and pipe 10 cm long sticks on it. Keep enough distance so that they don't bump into each other while baking.
Place a rectangular piece of crispy layer on each bar.
Bake the éclairs at 180°C, 35 minutes. Occasionally open the oven to allow the moisture to escape.