Recipes > Desserts > Eclairs > Chocolate, Vanilla, and Coffee Eclairs

Chocolate, Vanilla, and Coffee Eclairs


Make a mixture as for cream cakes; put it into a pastry-bag with a tube of three eighth inch opening. Press the batter onto tins (floured as directed for cream cakes) in strips three and one half inches long, and a little distance apart, the same as lady-fingers. Egg the tops and bake in a slack oven about thirty minutes. Cut open one side and fill with cream filling made the same as for cream cakes. Make a chocolate icing No. 2; dip the eclairs into it, covering them one half. For vanilla or coffee eclairs use fondant icing. Flavor the filling with vanilla or coffee, the same as the icing.


The Century Cook Book (1901).


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