Cakes, Éclairs

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Put into a pan half a pint of cold water, a few grains of salt, 1oz. of caster sugar, 1oz. of butter, and a little grated lemon rind.
  2. When this boils lift it off the fire, and stir in by degrees enough fine flour to produce a thick, smooth paste (about 4oz. or 5oz. should do this).
  3. Return it to the fire, and stir it sharply till it no longer sticks to the pan (a few minutes should be sufficient).
  4. Let it get almost cold before you break into it one egg.
  5. Stir this well into the paste.
  6. Add two more eggs, working each well in before the next is added.
  7. Work it all till it is a smooth, thick, and elastic dough that recedes from the spoon as you lift the latter, leaving it quite clean.
Original Text · last edited 4 days ago
Cakes, Éclairs.—Put into a pan half a pint of cold water, a few grains of salt, 1oz. of caster sugar, 1oz. of butter, and a little grated lemon rind; when this boils lift it off the fire, and stir in by degrees enough fine flour to produce a thick, smooth paste (about 4oz. or 5oz. should do this); now return it to the fire, and stir it sharply till it no longer sticks to the pan (a few minutes should be sufficient), then let it get almost cold before you break into it one egg; stir this well into the paste; now add two more eggs, working each well in before the next is added, and then working it all till it is a smooth, thick, and elastic dough that recedes from the spoon as you lift the latter, leaving it quite clean. It
Notes
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