Skip to main content

Coffee Eclairs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Coffee Eclairs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 350°F (175°C).

  2. Place the choux paste in a piping bag fitted with a plain tube.

  3. Pipe even-sized shapes onto a lightly greased baking sheet, about 1 inch apart.

  4. Bake until golden brown.

  5. Once baked, split the sides with a sharp knife and fill each with 1 teaspoon of Moka custard.

  6. Dip each éclair into the coffee icing to cover the surface and sides.

  7. Place the éclairs on a wire rack to set before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes