Prepare a choux paste and put it in a forcing bag as in above recipe, and force it out on to an ungreased baking tin, making the eclairs fourinches long and half aninch in diameter; brush the eclairs over with beaten up whole egg. Put them to bake in a moderate oven for about half an hour; when they are cooked they should be a pretty golden colour.
Let them get cold, split them down one side and fill with cream prepared as follows :—Half apint of double cream whipped stiff with twoounces of castor sugar and flavoured with alittlevanilla essence or vanilla sugar. Close up the eclairs and then glaze them over with coffee glace. When the glace is dry dish them on a dish-paper or napkin. These can be served for dinner or luncheon.