Preparation info

  • 9–10

    éclairs
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Choux pastry
  • ½ pt. double cream or confectioner’s custard or mock cream
  • sugar to sweeten

Method

Grease a baking-sheet. Place the pastry in a forcing bag with a large plain pipe (¾ in. to 1 in.), and pipe mixture out on to the greased sheet in 4-