Eclairs

Ingredients

• half a pint of cold water
• 1 oz. of caster sugar
• 1 oz. of butter
• a little grated lemon rind
• enough fine flour to produce a thick, smooth paste

Method

1. 1

   Boil water, salt, sugar, butter, and lemon rind.

2. 2

   Stir in flour to make a thick paste, return to heat until it no longer sticks to the pan.

3. 3

   Let cool, add eggs one at a time, stirring well.

4. 4

   Pipe onto a baking sheet, brush with egg yolk, let stand, then bake in a slow oven until nicely coloured.

5. 5

   Dust with sugar and fill with cream or custard.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.

Eclairs. — Put into a pan half a pint of cold water, a few grains of salt, loz. of caster sugar, loz. of butter, and*a little grated lemon rind ; when this boils lift it off the fire, .and stir in by degrees enough fine flour to produce a thick, smooth paste

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