Eclairs, Vanilla Chantilly

Boil two gills of water in a saucepan with a grain of salt, a teaspoonful of sugar and four ounces of butter; as soon as the butter rises remove the pan from the fire and incorporate into it five ounces of flour; beat the paste with a spoon until smooth, then stir it once more over a moderate fire until it detaches from the saucepan; this is called drying; take it off and let get partly cold. Then mix into it four or five egg-yolks, one after the other, continuing to stir vigorously, and lastly add two ounces more butter. Pour the paste into a pocket (Fig. 179), having a three eighths of an inch socket, and push it on a baking sheet in regular rows of eclairs, each one three inches long and a short distance apart; egg over and cook until they become perfectly dry. After removing from the oven detach from the sheet with the blade of a thin knife. When the eclairs are cold split them through the bottom, open and fill with sweet whipped cream flavored well with vanilla (No. 50); cover the tops of the cakes with a little light apricot marmalade (No. 3675) with vanilla icing (No. 102). As soon as the cakes are iced range them on a pastry grate, and place at the entrance of the oven for a few minutes to glaze.