ROYAL ÉCLAIRS
Royal éclairs are especially delicious and make a very agreeable change from the usual variety. To make these, bake éclairs in the usual shape and set aside to cool. Cut canned peaches into pieces, add sugar to them, and cook down until the sirup becomes thick. Fill each éclair with several spoonfuls of this mixture and, if desired, serve with whipped cream over the top.
CREAM FILLING FOR CREAM PUFFS
- 1/3 c. flour
- 2 c. milk
- 1 egg
- 3/4 c. sugar
- 1/8 tsp. salt
- 2 tsp. butter
- 1 tsp. vanilla
Moisten the flour with a little cold milk. Heat the remainder of the milk and add the moistened flour. Cook in a double boiler for 10 or 15 minutes. Beat the egg, add the sugar and salt, and pour this into the hot mixture, stirring rapidly. Cook until the egg is thickened, and then add the butter and vanilla. Remove from the fire, cool, and fill into the cream puffs.
CHOCOLATE FILLING FOR ÉCLAIRS
- 1 sq. chocolate
- 3/4 c. sugar
- 1 c. water
- 1/3 c. flour
- 1 c. milk
- 1 Tb. butter
- 1 tsp. vanilla
Cook the chocolate, sugar, and water over the flame until they are well blended. Mix the flour and milk and add to the hot mixture. Cook until the flour has thickened. Add the butter and vanilla. Cool and fill into the éclairs. Cover the tops with a plain chocolate icing.
COFFEE FILLING FOR ÉCLAIRS
- 1/3 c. ground coffee
- 2 c. milk
- 1/3 c. flour
- 3/4 c. sugar
- 1 Tb. butter
- 1 tsp. vanilla