Chocolate Eclairs

Eclairs au Chocolat

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Flour
  • A Cupful of Water
  • 4 Eggs

Method

Make a cream puff paste as in preceding recipe. Put into a tube or a pastry bag and press out upon well-buttered tins in the shape of Lady Fingers. This will give the Eclairs the right shape, making them about five inches long. Set to bake in a quick oven twenty or thirty minutes. If the oven is of the right temperature and the Cakes are properly baked, they will be hollow within and ver