Chocolate Eclairs

Eclairs au Chocolat

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Flour
  • A Cupful of Water
  • 4 Eggs
  • ½ Cupful of Water
  • 2 Ounces of Chocolate
  • 4 Ounces of Powdered White Sugar


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 very daintily crusted without. Fill with a mixture made by melting two ounces of Chocolate and four ounces of powdered white sugar, and set away to cool. You may ice by dipping one end into the icing and then setting to dry. Eclairs may be filled with Preserved Fruits, Orange Icing, Whipped Cream or any Marmalade.