CHOCOLATE ECLAIRS.
Everyone likes chocolate eclairs, but they are so expensive to buy that few can afford them except as a special treat. Home-made eclairs are equally good and cost about ono-third of tho price you usually pay. Boil 2 cz. of butter in a quarter of a ! pint of water; then add 2 ozs. of flour, stirring till quite smooth, and cook till : the mixture leaves the sides of the pan. Set aside to cool, and, while cooling, beat up two eggs. Add these to the mixture, beat again for five minutes and flavour with vanilla. Cut the paste into strips about 4 inches long, and bake on a buttered tin for 40 minutes. Split each strip down the sides as it is taken from the oven; when cohl, fill with whipped cream. For the icing, place 2 tablespoonsful of water in a pan, add lullf a pound of icing sugar, 2 ozs. of grated choeolate and a few drops of vanilla essence. Heat till melted and work till quite smooth; then spread lightly over the top of each eclair.
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Bibliographic details
Putaruru Press, Volume VI, Issue 230, 29 March 1928, Page 2
Word Count
181CHOCOLATE ECLAIRS. Putaruru Press, Volume VI, Issue 230, 29 March 1928, Page 2
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