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Eclairs au Cafe
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 532. The excerpt below is the record exactly as published.
Eclairs au Cafe. — | pint milk, 2 oz. butter, 2 oz. corn- 616 THE NEW CENTURY COOKERY BOOK flour, 2 oz. Vienna flour, 3 eggs, \ teaspoonful vanilla essence, 1 oz. caster sugar, a pinch of salt, moka custard for filling, coffee-icing for covering (No. 1966). Put the water, butter, sugar, and salt into a stewpan ; when boil- ing stir in the corn-flour and Vienna flour (previously mixed) ; work it with a wooden spoon over the fire long enough to produce a soft paste which will leave the bottom and sides of the pan clean. Draw the stewpan from the fire, add the flavouring essence, and gradually work in the eggs (leaving out one white). Beat the paste well for some minutes, then put in a large forcing or Savoy bag with a plain tube, and force out even-sized shapes similar to finger-biscuits on to a lightly-buttered baking-tin, about an inch apart from each other. Bake to a nice fawn colour in a moderate oven. When done split the sides with a sharp knife, and till each with a teaspoonful of moka custard. Have some coffee-icing ready, and dip each eclair into it, so as to cover the sides well and smoothly. Place the eclair on a wire tray to set, and dish up when required. 2002. Moka Custard for Filling Eclairs. — 1 gill milk, 1 oz. loaf sugar, \ oz. corn-flour,
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