Eclairs Karoly

Ingredients

• Put a tablespoon of butter
• a half cup of water
• one half cup of flour
• a pinch of salt
• two unbeaten eggs

Method

1. 1

   In a saucepan, melt butter with water.

2. 2

   When boiling, add flour and mix until glossy.

3. 3

   Let cool, then add eggs one at a time, stirring well.

4. 4

   Drop teaspoonfuls on a baking sheet and bake in a slow oven.

5. 5

   Fill with desired filling and glaze with brown chaudfroid glaze.

6. 6

   Decorate with whipped cream and serve on tomato slices.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 10. The excerpt below is the record exactly as published.

Eclairs Karoly Put a tablespoon of butter in a saucepan with a half cup of water, when it comes to a boil add to it one half cup of flour and MRS. ERICSSON HAMMOND’S COOK BOOK 15 beat it for about two minutes until it is well mixed and becomes glossy; add a pinch of salt. Leave until cold; when cold add two unbeaten eggs

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