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This week is our first Marguerite Patten recipe in our month long feature on the first celebrity chef.  I’m using her “Everyday Cookbook” printed in 1973 and loaned to me by my sister in law – this book is a piece of family history.

I have decided to make chocolate eclairs for a number of reasons.  Firstly I have these really cool Nutbrown Chocolate Eclair tins.  Secondly I have never made them.  You know me – what can go wrong!

You will need:-


Choux Pastry…

  • 1/4 pint water
  • 1 oz butter
  • pinch sugar
  • 3 oz plain flour
  • 2 whole eggs and the yolk of a further egg

Eclair

  • 1/4 pint thick cream
  • chocolate icing

Chocolate Icing…

  • 1 desert spoon sieved cocoa
  • 1/2 oz melted butter or 2 oz melted chocolate
  • 8oz sieved icing sugar
  • 1 1/2 desert spoons warm water

To make the choux pastry

  • put the water, butter and sugar in a saucepan and put on a low heat until the butter is melted.
  • Remove the pan from the heat and stir in the flour
  • Return to the heat and stir until the mixture becomes one ball and the pan is clean
  •  
  • Remove from the heat and add the well beaten egg, slowly.
  • Stir in until the mixture is smooth.
  •  
  • Leave to cool.

To make the Eclairs:-

Pipe the choux pastry into finger shapes on to a well greased and floured baking tray (either lift the pipe when the desired length for the eclair is reached or use scissors).  If preferred use greased and floured finger tins.


 Bake in a hot oven without covering for 25 minutes.

When cooked, split and fill with whipped cream and spread with icing.

For the Icing:-

Blend (mix) the ingredients together.

I think that next time I’ll just just the eclair tins.  Those eclairs turned out looking like eclairs.

I used a lot more water in the icing mix than the recipe suggests as it was quite hard. I used my hands to put the chocolate on top. I rolled the icing then put it on top of the cake.  Verdict was less is more!

I made the double chocolate topping.  That was a bit too chocolatey.  I’ll try the cocoa and butter mix next time.

They really tasted like eclairs!  When we tried them I was very impressed with myself!

Verdict:- not overly straight-forward but not difficult.  And who wouldn’t be impressed with a chocolate eclair?  Will be making again!  I already bought more Nutbrown tins on eBay!!!

Love Wish Vintage xx