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Easy Chocolate Eclairs Recipe
This easy chocolate eclairs recipe will liven the palets of your guests young and old. A traditional chocolate treat which has been enjoyed for generations
CHOCOLATE ÉCLAIRS
Into a granite-ware saucepan put half a pint of milk, two well-rounded tablespoonfuls of butter, and one tablespoonful of sugar, and
place on the stove.
When this boils up, add half a pint of sifted flour, and cook
for two minutes, beating well with a wooden spoon. It will
be smooth and velvety at the end of that time. Set away to
cool; and when cool, beat in four eggs, one at a time.
Beat vigorously for about fifteen minutes. Try a small bit
of the paste in the oven; and if it rises in the form of a
hollow ball, the paste is beaten enough; whereas, if it does
not, beat a little longer. Have tin sheets or shallow pans
slightly buttered.
Have ready, also, a tapering tin tube, with the smaller opening
about three-quarters of an inch in diameter. Place this in
the small end of a conical cotton pastry bag.
Put the mixture in the bag, and press out on buttered pans,
having each éclair nearly three inches long. There
should be eighteen, and they must be at least two inches apart,
as they swell in cooking.
Bake in a moderately hot oven for about twenty-five minutes.
Take from the oven, and while they are still warm coat them
with chocolate. When cold, cut open on the side, and fill
with either of the following described preparations:
FILLING NO. 1.—Mix in a bowl half a pint of rich cream,
one teaspoonful of vanilla, and four tablespoonfuls of sugar.
Place the bowl in a pan of ice-water, and beat the cream until
light and firm, using either an egg-beater or a whisk.
FILLING NO. 2.—Put half a pint of milk into a double-boiler,
and place on the fire. Beat together until very light one
level tablespoonful of flour, half a cupful of sugar, and
one egg.
When the milk boils, stir in this mixture. Add one-eighth
of a teaspoonful of salt, and cook for fifteen minutes, stirring
often. When cold, flavor with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.—Put in a small granite-ware
pan half a pint of sugar and five tablespoonfuls of cold water.
Stir until the sugar is partially melted, and then place on
the stove, stirring for half a minute.
Take out the spoon, and watch the sugar closely. As soon as
it boils, take instantly from the fire and pour upon a meat-platter.
Let this stand for eight minutes.
Meantime, shave into a cup one ounce of Walter Baker &
Co.'s Premium No. 1 Chocolate, and put it on the fire in a
pan of boiling water. At the end of eight minutes stir the
sugar with a wooden spoon until it begins to grow white and
to thicken.
Add the melted chocolate quickly, and continue stirring until
the mixture is thick. Put it in a small saucepan, and place
on the fire in another pan of hot water.
Stir until so soft that it will pour freely. Stick a skewer
into the side of an éclair, and dip the top in the
hot chocolate. Place on a plate, and continue until all the
éclairs are "glacéd."
They will dry quickly. Do not stir the sugar after the first
half minute, and do not scrape the sugar from the saucepan
into the platter. All the directions must be strictly followed.
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