Chocolate Eclairs

Ingredients

• one-half pint of milk
• two well-rounded tablespoonfuls of butter
• one tablespoonful of sugar
• one-half pint of sifted flour
• four eggs
• one-half pint of rich cream
• one teaspoonful of vanilla
• four tablespoonfuls of sugar

Method

1. 1

   In a saucepan, combine milk, butter, and sugar; bring to a boil.

2. 2

   Add flour and cook for 2 minutes, beating well.

3. 3

   Cool, then beat in eggs one at a time.

4. 4

   Pipe onto buttered pans and bake for 25 minutes.

5. 5

   Coat with chocolate and fill with cream or custard.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 177. The excerpt below is the record exactly as published.

CHOCOLATE ECLAIRS. Into a granite-ware saucepan put one-half pint of milk, two well- rounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. When this boils up, add one-half pint of sifted flour and cook for two minutes, beating well with a wooden or granite spoon. It will be smooth and velvety at the end of that time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat vigorously for about fifteen minutes. Try a small bit of the paste in the oven, if it rises in the form of a hollow ball the paste is beaten enough, whereas, if it does not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag, and press out on buttered pans, having each eclair nearly three inches long. There should be eighteen, and they must be at least two inches apart, as they swell in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from the oven and while they are still warm coat them 16 246 CAKES. with chocolate. When cold, cut open on the side, and fill with either of the following described preparations: Filling No. i. — Mix in a bowl one-half pint of rich cream, one tea- spoonful of vanilla and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water and beat the cream until light and firm, using either an egg-beater or a whisk. Filling No. 2. — Put one-half pint of milk in the double boiler and place on the fire. Beat together until very light one level tablespoonful of flour, one-half cupful of sugar and one ^gg; when the milk boils, stir in this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cold flavor with one teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.