Choux à La. Crème Et éclairs

• The same paste as for Beignets soufflés. For the filling of the choux or the éclairs: ½ pint of milk
• 2½

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