Coffee Eclairs.
(Eclairs au Café.)
Prepare a choux paste and put it in a forcing bag as in above recipe, and force it out on an ungreased baking tin, making the eclairs four inches long and half an inch in diameter; brush the eclairs over with beaten up whole egg. Put them to bake in a moderate oven for about half an hour; when they are cooked they should be a pretty golden colour.
Let them get cold, split them down one side and fill with cream prepared as follows:—Half a pint of double cream whipped stiff with two ounces of castor sugar and flavoured with a little vanilla essence or vanilla sugar. Close up the eclairs and then glaze them over with coffee glace. When the glace is dry dish them on a dish-paper or napkin. These can be served for dinner or luncheon.