Instructions:

1. Line a parchment paper on a baking sheet then place the frozen choux patries or form the mini eclairs with the pate a choux dough (using a piping bag).
   Bake them in the oven at 190°C until golden-brown (20 to 30 minutes).
   Once ready, transfer them to a rack and leave to cool.
2. Place the bag of preparation in a fridge at +4°C (40°F) and leave it to defrost for 12 hours.
3. Once defrosted, transfer 3/4 of the dark chocolate lling to a piping bag fitted with a 0.5cm thick tip.
4. Pierce the underside of each baked choux pastries at least 2 times with the tip and gently stuff the filling into the eclair.
5. For the glaze:
   Warm up the rest of the bag in the microwave at the temperature of 35°C (95°F) and pour into a big bowl.
6. Dip the tops of the eclairs in the chocolate filling as a chocolate glaze.
7. Put the dark chocolate eclairs in the fridge for 1 hour to solidify.