(3303). Eclairs, Coffee And Chocolate Cream (Eclairs Au Cafe Ou Au Chocolat)

Put into a saucepan one pint of water, a pint of milk, half a pound of butter, two ounces of sugar and some salt; place it on the fire. When the liquid begins to boil remove the saucepan and incorporate into it a pound of sifted flour, mixing it in quickly with a spatula; return the saucepan to the fire and continue to work the paste vigorously for a few moments in order to dry and have it. smooth, and when it detaches from the bottom of the saucepan take it off the fire and leave it for a second to fall below boiling heat, then incorporate into it slowly two whole eggs, stirring in well with the spatula. As these are well mixed add two more, and continue this operation until the paste has absorbed fourteen or sixteen eggs. With this paste fill three-quarters full a linen pocket furnished with a three-eighths of an inch diameter socket (Fig. 179), and lay the eclairs through it three and a half inches long, at short distances from each other, on a lightly buttered baking sheet; egg over the tops and cook them in a slow oven.

When done take them from the baking sheet and split them through the sides, either with a small knife or a pair of scissors, and fill them up with vanilla pastry cream (No. 46). Immediately dip them to half their depth into chocolate or coffee icing (No. 99) and lay them on a wire grate to drain and dry the icing. Place an instant at the oven door to gloss.

(3304). Eclairs, Vanilla Chantilly (Eclairs Chantilly A La Vanille)

Boil two gills of water in a saucepan with a grain of salt, a teaspoonful of sugar and four ounces of butter; as soon as the butter rises remove the pan from the fire and incorporate into it five ounces of flour; beat the paste with a spoon until smooth, then stir it once more over a moderate fire until it detaches from the saucepan; this is called drying; take it off and let get partly cold. Then mix into it four or five egg-yolks, one after the other, continuing to stir vigorously, and lastly add two ounces more butter. Pour the paste into a pocket (Fig. 179), having a three eighths of an inch socket, and push it on a baking sheet in regular rows of eclairs, each one three inches long and a short distance apart; egg over and cook until they become perfectly dry. After removing from the oven detach from the sheet with the blade of a thin knife. When the eclairs are cold split them through the bottom, open and fill with sweet whipped cream flavored well with vanilla (No. 50); cover the tops of the cakes with a little light apricot marmalade (No. 3675) with vanilla icing (No. 102). As soon as the cakes are iced range them on a pastry grate, and place at the entrance of the oven for a few minutes to glaze.