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