Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

French Crullers

• 1 lb. Butter.
• 4 oz. Sugar.
• 1 qt. Water.
• 2 lbs. Flour.
• 28 Eggs.

A richer cruller can be made as follows: 1 lb. Butter, 4 oz. Sugar, 1¼ pts. Milk, 2½ lbs. Flour, 16 Eggs.

Eclairs.

• 2 lbs. Lard.
• 3 pts. Water.
• 35 Eggs.
• 2 lbs. Spring Wheat Flour.
• ⅜ oz. Ammonia.

The above is used both for cream cakes and all kinds of eclairs. It is important to remember, however, that the dough for eclairs must be stiffer than for cream cakes. Before starting the mixture it is absolutely necessary, if you desire good results, to have all material properly prepared and ready for immediate use. Eggs should be broken and ready, likewise ammonia, pans, etc.

The lard and water should be allowed to boil for a minute before adding the flour, which must be done very quickly, stirring thoroughly. In fact everything must be done quickly if you want perfect goods. Add eggs, about 2 at a time, and when ready add ammonia. Results depend largely on having the dough just right, not too thick and not too thin. Too much ammonia will ruin the batch. Bake in hot oven.