i^clairs

Ingredients

• the yolks of 8 eggs
• 2 tablespoonfuls sugar

Method

1. 1

   Use the same preparation as for cream cakes, pipe into a tin, brush with egg, bake, fill with vanilla cream, glaze with chocolate.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 379. The excerpt below is the record exactly as published.

i^clairs.— Put a No. 3 tube in a pastry bag, fill in the same prepa- ration as for oream cakes, press it into a buttered tin 3 inches long and Vt inch wide, brush over with benten egg, and bake in a me- dium-hot oven ; when done cut them open on the side, fill them with vanilla cream, and glaee them with chocolate. Crullers. — One oup sugar, 1 cup milk, 4 ounces butter, 2 whole mg^ 1 yolk, and the grated rind of 1 lemon. Stir butter and sugar to a cream, add lemon and the eggs, one at a time, stirring a 572 CAKES, TOETEN, Etc. few minutes between each addition ; then add alternately the milk and sufficient prepared flour to make a stiff dough ; roll it out on a floured board 74 inch in thickness, cut with a tin cutter into rounds; cut a small piece from the center of each, which will give them the form of a ring ; drop into hot fat, and fry to a fine golden color. Remove the crullers with a skimmer, lay for a few minutes on blotting or brown paper; remove to a dish, dust with powdered sugar, and serve either hot or cold. In place of prepared flour, plain flour may be used ; with 2 teaspoonfuls baking powder. French Crullers. — Boil 1 pint milk with y^ pound butter, stir in while the milk is boiling, 1 pint of sifted flour, continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan. When done, transfer the paste to a dish; when nearly cold, mix with the yolks of 8 eggs, 2 tablespoonfuls sugar

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