Chocolate Eclairs
  • Eclairs:
  • 1 cup (8 oz.) hot water
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 1/2 cup pastry flour
  • 5 eggs, yolks and whites beaten separately
  • Custard:
  • 1 pint (2 cups) milk, boiled
  • 2 tablespoons cornstarch
  • 3 eggs, well beaten
  • 3/4 cup granulated or superfine baker's sugar (caster sugar)
  • 1 teaspoon salt, or 1 teaspoon butter
  1. Boil the water, salt, and butter. When boiling, add the dry flour, Stir well for five minutes, and when cool add the eggs. This is such A stiff mixture, many find it easier to mix with the hand, and some Prefer to add the eggs whole, one at a time.
  2. Bake mixture in pieces four inches long and one and a half wide. When Cool, split and fill with cream. Ice with chocolate or vanilla Frosting.
  3. For the Custard:
  4. Wet the cornstarch in cold milk, and cook in the boiling milk ten Minutes. Beat the eggs; add the sugar and the thickened milk. Cook in The double boiler five minutes. Add the salt or butter, and when Cool, flavor with lemon, vanilla, or almond.
  5. Note:
  6. The custard filling can be substituted with a sweetened whipped cream Filling, if desired.