Choux à La. Crème Et éclairs

Cream “Choux” and “éClairs”

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

These delicious cakes are often served as an entremets in France, along with petits fours and other friandises.


  • The same paste as for Beignets soufflés. For the filling of the choux or the éclairs: ½ pint of milk
  • ozs. of sifted flour
  • 4 whole eggs
  • a pinch of salt
  • 7 ozs. of castor sugar. Flavouring to taste


Add the flavouring to the boiling milk and let stand for 10 minutes or so. Put the eggs, the sugar, flour, and the pinch of salt in a saucepan, and mix thoroughly with a wooden spoon. Add the milk very gradually, and keep stirring continuously. Put the saucepan on a slow fire, and stir without ceasing till the cream comes to the boil, stir for a minute or two more, then remove the saucepan from the fire. Use when cold.

The paste for the choux is put on baking tins in the shape of small balls, and the éclairs are shaped in lengths of about 4 inches. Both are brushed over with a little beaten yolk of egg. Put in a moderate oven and bake till a golden colour. This will take about 25 to 30 minutes. When quite cold, carefully open the choux and the éclairs and garnish with the cream.