Eclairs

Ingredients

• 2½ oz. butter
• 3 eggs
• 2 oz. fine sugar
• ½ pint water
• 5 oz. flour
• Few drops of vanilla

Method

1. 1

   Put water, butter, and sugar in a pan, bring to boil, then mix in all the flour, stirring quickly for a few minutes to cook the flour.

2. 2

   Cool the mixture a little, mix in the eggs one at a time, add the vanilla and beat well.

3. 3

   Put this mixture into a forcing-bag with a plain pipe, press out into finger lengths, or rounds about the size of a walnut, on to a baking tin; brush over lightly with beaten egg.

4. 4

   Bake about 30 minutes in a rather quick oven.

5. 5

   When cold, cut sharply down one side, and fill with cream, stiffly whipped, sweetened, and flavoured with vanilla.

6. 6

   Close up the eclairs and cover with chocolate icing.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 21. The excerpt below is the record exactly as published.

2 oz. butter. Grated rind and juice of i 4 oz. sugar. orange (large). Yolks of 2 eggs. Method, — Stir butter and sugar in a pan over the fire till melted, cool a little, add juice, rind, and yolk. Stir again over fire till thick. Brandy Snaps 7 oz. butter. 7 oz. sugar. 7 oz. flour. 7 oz. syrup. \ oz. ground ginger. Method, — Cream butter and sugar, add syrup, then flour and ginger. Mix thoroughly and let it stand till firm. Form into small balls, press each out very thinly w4th the fingers on to a baking-sheet. Bake in a rather quick oven from 7 to i o minutes. Roll at once round the handle of a wooden spoon. Note. — This mixture will keep for some time if covered and kept in a cool place. 46 HOUSEHOLD COOKERY Parkin I lb. flour. \ lb. butter. I lb. oatmeal. J lb. lard. li lb. treacle. \ lb. brown sugar. i pint milk. i tea-spoonful salt. J oz. ground ginger. Method, — Put flour, oatmeal, and salt in a bowl, rub in butter and lard, add sugar and ginger, mix treacle and milk, add to flour, etc., then mix thoroughly. Cover, let it stand all night to soak. Put into a well-buttered tin and bake in a very slow oven. Shortbread \ lb. flour. \ lb. butter. 2 oz. sugar. MetJiod, — Mix flour and sugar in a bowl, rub in the butter, knead w^ell to a smooth paste. Roll or press out about \ inch thick. Turn up a little at the edges and prick all over the cake with a fork. Put on a baking-sheet. Bake in a moderate oven about 20 minutes. Eclairs Choux Paste. 2\ oz. butter. 3 eggs. 2 oz. fine sugar. \ pint water. 5 oz. flour. Few drops of vanilla

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