Eclairs aux Chocolat

Ingredients

• butter
• flour
• beaten eggs
• a pinch of salt
• custard cream
• melted chocolate

Method

1. 1

   Dissolve butter in a lined saucepan, stir in flour, and add warm milk.

2. 2

   Boil while stirring for about five minutes.

3. 3

   Let cool, then stir in beaten eggs.

4. 4

   Pour the batter into boat-shaped moulds, bake, split open, fill with custard cream, and coat with melted chocolate.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 31. The excerpt below is the record exactly as published.

a pinch of salt. The butter is first dissolved in a lined saucepan, the flour briskly stirred in, a small quantity of warm milk added, and this is boiled, stirring rapidly all the time, for about five minutes. It must not be stifl" even theu, therefore but a small quantity of flour is needed. Let this become cool before stirring into it the well-whisked eggs. For ^^ Eclairs aux Chocolat^' this batter would be poured into little boat-shaped moulds, well oiled, and when cooked they would be split open and a spoonful of custard cream inserted in the hollow, closed up again, and the outside coated over with melted chocolate. ^' Choux Ti la creme ^^ are round tartlets made of this batter, the hollow filled with cream. The pate, if made "a little stiffer, is used for fancy erections, basket-work devices, etc. ^^ Frangipane " is a delicious creamy custard. To beaten eggs, new milk and a very little flour are added, with fine white sugar; these are brought nearly to boiling-point, and when thick, crushed ratifias, a glass of brandy, lemon-juice, 92 SOME GATEAUX AND COMPOTES. and a little butter

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