Chocolate Eclairs
From French dishes for American tables, 1886
Ensure the chocolate is well melted before mixing.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1610Calories
22 gProtein
327 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1610 kcal
Protein22 g
Carbohydrates327 g
Fiber2.1 g
Sugars309 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol404 mg
Sodium247 mg
Potassium675 mg
Calcium376 mg
Iron4.2 mg
Magnesium84 mg
Phosphorus505 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline337 mg
Caffeine12 mg
Water310 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 85. The excerpt below is the record exactly as published.
Chocolate Eclairs. Make a paste as for the foregoing, which form into eclairs, and bake as the above. Put in a saucepan two eggs, two table- spoonfuls of corn starch, two ounces of sugar, a glass of milk, a teaspoonful of vanilla, and stir all together on the fire. Just before beginning to boil, remove from the fire and let it become cold. Then fill the inside of your Eclairs with your cream. Melt an ounce of chocolate in a tablespoonful of water, boil half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.