Chocolate Eclair Recipe

How To Make Chocolate Eclairs The Easy Way Like Grandma Made Them

How To Make Chocolate Eclairs

Put one cupful of boiling water and half a cupful of butter in a large saucepan, and when it boils up, turn in one pint of flour. Beat well with the vegetable masher. When perfectly smooth, and velvety to the touch, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time.

When the mixture is thoroughly beaten (it will take about twenty minutes), spread on buttered sheets in oblong pieces about four inches long and one and a half inches wide. These must be about two inches apart.

Bake in a rather quick oven for about twenty-five minutes. As soon as they are done, ice with chocolate frosting. When the icing is cold, you will cut the eclairs on one side and fill them.

Eclair Cream Filling

Put one cupful and a half of milk in the double boiler. Beat together two-thirds of a cupful of sugar, one-fourth of a cupful of flour, two eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into the boiling milk. Cook fifteen minutes, stirring often. When cold, flavor with one teaspoonful of vanilla extract.

Chocolate Eclair Frosting

Actually, this eclair frosting recipe would make a delicious frosting for use with any chocolate cookie recipe.

Put two squares of scraped chocolate with five tablespoonfuls of powdered sugar and three of boiling water. Stir over the fire until smooth and glossy. Dip the tops of the eclairs in this as they come from the oven.

When the chocolate icing is dry, cut open, and fill with the cream, which should be cold. If a chocolate flavor is liked with the cream, one tablespoonful of the dissolved chocolate may be added to it.