Eclairs au Cafe

Ingredients

• Prepare a choux paste
• brush the Eclairs over with beaten egg
• one ounce of fine flour
• one yolk of egg
• two ounces of butter
• one ounce of castor sugar
• one and a half gills of cold milk
• flavour with a few drops of vanilla
• one tablespoonful of whipped cream
• three-quarters of a pound of icing sugar
• one and a half tablespoonfuls of strong-coffee
• one and a half tablespoonfuls of hot water

Method

1. 1

   Pipe choux paste onto a baking tin, brush with egg, and bake until golden.

2. 2

   Split and fill with pastry custard made from flour, egg yolk, butter, sugar, and milk.

3. 3

   Glaze with coffee icing.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 84. The excerpt below is the record exactly as published.

Eclairs au Cafe. (By kind permission of Mrs. A. B. Marshall.) Prepare a choux paste, and put it into a forcing bag and force it out on to an ungreased baking tin, making the Eclairs four inches long and half an inch in diameter ; brush the Eclairs over with beaten egg*. Put them to bake in a moderate oven about half an hour, or till crisp ; when cooked they should be a pretty golden colour. When cold, split them down one side and fill with Pastry Custard, as follows : — Pastry Custard. Put into a stewpan one ounce of fine flour, one yolk of egg, two ounces of butter, one ounce of castor sugar, and one and a half gills of cold milk ; stir these over the fire till the mixture boils, then flavour with a few drops of vanilla, mix into it one tablespoonful of whipped cream, and use. Glaze the Eclairs with Coffee Icing, thus : — Coffee Icing. Mix three-quarters of a pound of icing sugar with one and a half tablespoonfuls of strong- coffee or coffee essence, and one and a half tablespoonfuls of hot water

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