Homemade
Chocolate Recipes:
Chocolate
Éclairs
Into a granite-ware
saucepan put half a pint of milk, two well-rounded tablespoonfuls of butter, and
one tablespoonful of sugar, and place on the stove. When this boils up, add half
a pint of sifted flour, and cook for two minutes, beating well with a wooden spoon.
It will be smooth and velvety at the end of that time. Set away to cool; and when
cool, beat in four eggs, one at a time. Beat vigorously for about fifteen minutes.
Try a small bit of the paste in the oven; and if it rises in the form of a hollow
ball, the paste is beaten enough; whereas, if it does not, beat a little longer.
Have tin sheets or shallow pans slightly buttered. Have ready, also, a tapering tin
tube, with the smaller opening about three-quarters of an inch in diameter. Place
this in the small end of a conical cotton pastry bag. Put the mixture in the bag,
and press out on buttered pans, having each éclair nearly three inches long.
There should be eighteen, and they must be at least two inches apart, as they swell
in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from
the oven, and while they are still warm coat them with chocolate. When cold, cut
open on the side, and fill with either of the following described preparations:—
FILLING NO. 1.-- Mix in a bowl half a pint of rich cream, one teaspoonful of vanilla,
and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water, and beat
the cream until light and firm, using either an egg-beater or a whisk.
FILLING NO. 2.-- Put half a pint of milk into a double-boiler, and place on the fire.
Beat together until very light one level tablespoonful of flour, half a cupful of
sugar, and one egg. When the milk boils, stir in this mixture. Add one-eighth of
a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cold, flavor
with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.-- Put in a small granite-ware pan half a pint of sugar
and five tablespoonfuls of cold water. Stir until the sugar is partially melted,
and then place on the stove, stirring for half a minute. Take out the spoon, and
watch the sugar closely. As soon as it boils, take instantly from the fire and pour
upon a meat-platter. Let this stand for eight minutes. Meantime, shave into a cup
one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate,
and put it on the fire in a pan of boiling water. At the end of eight minutes stir
the sugar with a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is thick. Put it
in a small saucepan, and place on the fire in another pan of hot water. Stir until
so soft that it will pour freely. Stick a skewer into the side of an éclair,
and dip the top in the hot chocolate. Place on a plate, and continue until all the
éclairs are "glacéd." They will dry quickly. Do not stir
the sugar after the first half minute, and do not scrape the sugar from the saucepan
into the platter. All the directions must be strictly followed.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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