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Corn Starch Cream Puffs

Finest. The name, eclair, is probably from the French word signifying a gap or clear place. These became eclairs au chocolat, or au cafe, according to the cream used for filling. Petits-ehaux a la comtesse are small puffs dipped in chocolate icing and the coating dried on them before serving. 1 pint of milk. 6 ounces of butter. 8 ounces of corn starch. 10 eggs. Boil half the milk with the butter in it. Mix the starch with the other half. Pour both together and cook to a smooth paste. Add the eggs one at a time--after removing from the fire and allowing the paste to fall below boiling heat--and beat thoroughly. The pieces of paste dropped on the baking pans should not be larger than guinea eggs. Makes 50.