Eclairs

Ingredients

• an ounce of butter
• about six tablespoonfuls of water
• about two and a half ounces of flour
• four eggs
• half a pound of sugar
• a glass of water
• a tablespoonful of the extract of coffee
• a little essence of coffee

Method

1. 1

   Put an ounce of butter in a saucepan with about six tablespoons of water.

2. 2

   When boiling, add two and a half ounces of flour, stirring for about five minutes.

3. 3

   Remove from fire and add four eggs one by one, stirring rapidly.

4. 4

   Form shapes on a pan and bake in a gentle oven for about twenty minutes.

5. 5

   Once cooled, make an incision in each eclair and fill with whipped cream mixed with sugar and essence of coffee.

6. 6

   For the topping, boil half a pound of sugar with a glass of water until it reaches the desired consistency, then mix with a tablespoon of coffee extract and cover the eclairs.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 85. The excerpt below is the record exactly as published.

Eclairs. Put an ounce of butter in a sauce- pan on the fire, with about six tablespoonfuls of water. When beginning to boil, add about two and a half ounces of flour, stirring with a wooden spoon about five minutes, then remove from the fire, and add, one by one, four eggs, stirring rapidly, until each is well mixed. Then put your mixture in a cornucopia of stiff paper, with a hole in the point, through which press it on a pan, forming little shapes similar to lady fingers. Send them to a gentle oven for about twenty minutes, or until firm ; let them become cold, then make an incision in them, the length of each, through the middle, in which place some whipped cream, to which you have added sugar and a little essence of coffee. Then put in a copper saucepan, or one which is well enameled and thoroughly clean, half a pound of sugar, with a glass of water. After remaining on the fire a few moments, lift out a little 1 86 FRENCH DISHES. of the sugar with a wooden spoon, and drop it in a cup of cold water. Take the sugar between the thumb and third finger, separate them, and, if you may draw the sugar out in a fine thread without breaking, you have reached the desired result. Put it in a bowl, and add a tablespoonful of the extract of coffee

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