Eclairs

Ingredients

• Choux paste
• chocolate or coffee icing
• cream
• custard or jam

Method

1. 1

   Put the choux paste into a forcing-bag, and press it out on to a buttered baking-sheet in the form of small savoy biscuits.

2. 2

   Bake from fifteen to twenty minutes in a moderate oven, let them cool on a sieve, then make an incision on the side of them and scoop out the soft interior.

3. 3

   Fill the cavities with stiffly-whipped sweetened cream, confectioners' custard or jam, and coat them with chocolate or coffee icing.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 180. The excerpt below is the record exactly as published.

Eclairs, and bake them from ten to fifteen minutes. When cool, make an incision on one side, scoop out the soft interior, and fill them with stiffly-whipped sweetened cream. Dredge with castor sugar, and serve. Croquets of Rice. INGREDIENTS. — Eight ounces of Carolina rice, four ounces of castor sugar, one ounce of butter, lemon rind, about three pints of milk, four yolks of eggs, two whole eggs, breadcrumbs, frying-fat, salt. METHOD. — Wash and drain the rice, put it into a stewpan with two pints of milk, two good pinches of salt, a little thin lemon rind and cook until the rice is tender, adding more milk as required. When done, take out the lemon rind, add the sugar, and the yolks of eggs, stir over the fire until suffi- ciently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and bread- crumbs, and fry in hot fat until lightly browned. Drain well, dredge with castor sugar, and serve with a fruit syrup or suitable sweet sauce. Currant Pudding, Boiled. INGREDIENTS. — One pound of currants, cleaned, one pound of suet finely chopped, two pounds of flour, milk, lemon, but- ter, sugar. METHOD. — Mix the dry ingredients together, and add suffi- cient milk to form a stiff batter. Turn the mixture into a floured cloth, boil gently for two and a half hours, and serve with a cut lemon, fresh butter and sugar. For directions for making a pudding of fresh fruit, see apple pudding, boiled, and damson pudding. Custard Pudding, Baked. INGREDIENTS. — One pint of milk, two dessertspoonfuls of loaf or castor sugar, four eggs. METHOD. — Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered pie-dish, and bake in a slow oven until set (about thirty min- utes.) When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly. STANDARD COOKERY. 261 Custard Pudding Baked. (Another Method.) INGREDIENTS. — Two pints of milk, two tablespoonfuls of sugar, two teaspoonfuls of flour, one ounce of butter, four eggs, lemon rind, bay leaves or laurel leaves for flavoring, two pinches of salt, a pinch of nutmeg. METHOD. — Simmer the milk with the flavoring ingredient for about twenty minutes, then remove the lemon rind, or what- ever has been used, and put in the butter and sugar. Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for five minutes, then cool a little. Beat the eggs, add them to the rest of the ingredients, pour into a buttered pie-dish, and bake in a slow oven for about forty minutes, or until set. Custard Pudding, Steamed. INGREDIENTS. — One pint of milk, two dessertspoonfuls of castor sugar, six eggs, a few drops of essence of vanilla or other flavoring. METHOD. — Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered bowl, and steam VERY GENTLY for half an hour. Serve with wine sauce. A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and two eggs, but it must be served in the bowl. Custard Pie. INGREDIENTS. — Two quarts of milk, two tablespoonfuls of .sugar (or to taste) two level tablespoonfuls of cornflour, six eggs, the rind of a lemon, or other flavoring, salt, paste. METHOD. — Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about twenty minutes, then remove the lemon rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for two or three minutes, add the sugar and two pinches of salt, and allow the mixture to cool slightly. Mean- while beat the eggs, and add them to the rest of the ingredients. Line two deep dishes or twelve deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard. Damson Tart. INGREDIENTS. — Short paste, three pints of damsons, four heaped tablespoonfuls of brown sugar, or to taste. 262 STANDARD COOKERY. METHOD. — Prepare the crust as directed for apple tart. In the center of the pie-dish place an inverted cup or a ventilat- ing cup and funnel to retain the juice, half fill the dish with fruit, add the sugar, then put in the remainder of the fruit. Cover with paste, brush lightly over with cold water, sprinkle liberally with castor sugar, and bake in a quick oven. Eclairs. INGREDIENTS. — Choux paste, chocolate or coffee icing, cream, custard or jam

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