Cream Cakes and Eclairs

Ingredients

• 2 pint water
• 10 ozs. flour
• 6 ozs. butter
• 10 eggs

Method

1. 1

   Put the water and butter together into a pan and bring them up to the boil.

2. 2

   Sift the flour and put this all at once into the boiling water and stir round with a wooden spoon until the mixture leaves the pan sides quite clean.

3. 3

   Remove the pan from the fire and beat the eggs thoroughly into the mixture two at a time.

4. 4

   Cream buns are made by taking a dessertspoonful at a time of this mixture and putting it upon a slightly greased baking sheet.

5. 5

   Bake in a very hot oven (450° F.) about 25 minutes.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 89. The excerpt below is the record exactly as published.

CREAM CAKES AND ECLAIRS. 2 pint water I 10 ozs. flour 6 ozs. butter I 10 eggs

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