| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter |
| 1 | c | Sifted flour |
| 4 | Eggs |
INSTRUCTIONS
This will make one dozen of this most delectable of all French pastries. The French call this uncooked mixture pate a chou. 1. Bring the water and butter to a full boil. Stir in the flour all at once. Beat over low heat until the mixture forms a ball and leaves the side of the pan. 2. Remove from the heat and beat in the eggs, one at a time, being sure that each one is entirely incorporated before adding the next. CHOCOLATE ECLAIRS 1. Make cream-puff paste(above). Shape the eclairs with a large pastry tube or with 2 spoons, placing them about 3 inches apart on an ungreased cookie(spelt cooky in the book) sheet. They should be about 4 inches by 1 inch. 2. Bake in a 400 degree F oven for 45 minutes. Be sure they are dry, as an undone eclair will fall when taken out of the oven. 3. Remove to cake rack to cool slowly. Fill with Mocha Pastry Cream and frost with Shiny Frosting for Eclairs. Makes 12 elcairs. Posted to Bakery-Shoppe Digest by Lea <lhoover@ptialaska.net> on Feb 20, 1998
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