Chocolate Eclairs

Ingredients

• half a pint of cold water
• two ounces of sugar
• four ounces of butter
• a pinch of salt
• five ounces of flour
• three raw eggs
• half a gill of water
• one ounce of finely powdered chocolate
• eight ounces of icing sugar
• a tablespoon and a half of water

Method

1. 1

   Boil water, sugar, butter, and salt.

2. 2

   Add flour and stir until smooth.

3. 3

   Cool, then add eggs one at a time.

4. 4

   Shape and bake until golden.

5. 5

   Fill with whipped cream and glaze with chocolate icing.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 172. The excerpt below is the record exactly as published.

Chocolate Eclairs — Cinnamon Drops— Cocoanut Cookies — Cookies —Cream Cakes— Crullers— Dainty Fingers— Doughnuts— Drop Cakes— Ebony Fin- gers—Fig Eclairs— Fruit Cookies — Fruit Jumbles— Ginger Cookies— Hermits— Im- prove-with-Age Cakes — Jumbles — Macaroons — Maple Sugar Cookies — Molasses Cookies — New York New Year's Cakes — Noah's Ark Cookies— Oatmeal Cakes — Little Snow Cakes— Snow and Chocolate Balls— Walnut Small Cakes BROWNIES BEAT together till light quarter of a pound of butter, quarter of a pound of granulated sugar, and two eggs. Grate the yellow off the rind of a lemon and add, stirring in also four ounces of grated chocolate, half a cup of milk, and a pinch of salt. Next put in a pound of flour which you have sifted three or four times. Stir briskly together, roll out and cut in brownie or other shapes and bake in a well-warmed oven. These little cakes take on a lustre if brushed over with the white of an egg. CARAMELS The homemade caramel too often lacks the chezving quality, which to many constitutes its chief charm. To ob- tain this quality, confectioners use glucose, a tasteless, color- less, and, contrary to popular belief, harmless thick syrup. Herewith is given a receipt for making caramels that may be chewed. Place one pint of cream, four cups of granulated sugar, a half pound of glucose, two ounces of butter, two ounces of paraffine, quarter of a teaspoon of cream of tartar, and one cup of shaved chocolate over the fire. Mix thor- oughly. Bring slowly to boil, and stir constantly until the mixture will harden in ice water. Pour half an inch thick into greased pans, and when partly cooled mark with a greased knife into squares. Instead of using chocolate, 316 THE HOME COOK BOOK chopped nuts or grated cocoanut may be added just before turning into the pans. CHOCOLATE feCLAIRS Measure half a pint of cold water into a saucepan. Add two ounces of sugar, four ounces of butter, and a pinch of salt. When boiling take from the fire and add five ounces of flour and stir till smooth. Put over the fire and stir till the paste leaves the sides of the saucepan. Cool, and when nearly cold drop in three raw eggs, adding and beating in one at a time. With a spoon roll the eclairs about four inches in length and about half an inch in diameter, brush them with white of egg, and bake in a moderate oven twenty minutes to half an hour till golden brown. Cool, split, and fill with sweetened whipped cream. Put together and glaze with choc- olate made in the following way: Boil half a gill of water with one ounce of finely powdered chocolate. When smooth stir in eight ounces of icing sugar, and a tablespoon and a half of water

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