Eclairs
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Force puff paste through a pastry bag and tube upon buttered sheets, and bake in a moderate oven for twenty-five minutes.
- When cool, cut open and fill with pastry cream.
- Any icing may be used, but chocolate is perhaps the most preferred.
- Chocolate Icing: Mix three tablespoonfuls of cocoa with five tablespoonfuls of powdered sugar, and three of boiling water.
- Stir over the fire until smooth and glossy.
- Cool slightly and dip the eclairs in the icing.
- My mission in life is a sweet one, I claim, For the children's eyes brighten at hearing my name.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon