Recipes > Desserts > Eclairs > Éclairs



When éclairs are desired, make the paste as for cream puffs. Then through a large, round pastry tube, one having a diameter of at least 1/2 inch, force this paste in strips 3 1/2 or 4 inches long, putting the paste on a cooky sheet or some other large pan. Bake in a hot oven in the same way as cream puffs. When cool, fill with a custard mixture of any desired flavoring and cover with an icing of the same flavor.


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Woman's Institute Library of Cookery, Volume 4.

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