CookEat Recipe
Vanilla Éclairs
Choux éclairs filled with vanilla pastry cream and topped with pale vanilla glaze instead of chocolate. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1651. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use verified ready-to-eat pasteurized egg white in glaze because historical lukewarm heating is not a kill step. Chill pastry cream and filled pastries rapidly. Limites : Éclair count/pipe spacing, vanilla glaze set and fit of one No1652 batch over No1279 output unknown.
Method
Steps
Step 1
Prepare No1279 choux shells ONCE: for embedded No336, boil listed milk, water, butter and salt, stir in flour vigorously TWO MINUTES; off heat beat in FIVE eggs ONE AT A TIME. Fit a pastry bag with a one-third-inch tube, pipe three-inch-long by half-inch-wide strips onto the pan, bake about TWENTY MINUTES in an oven whose temperature the source does not give, then cool TEN MINUTES. Check full bake before filling; do not glaze with No1281 chocolate.
Step 2
Prepare embedded No1280 vanilla pastry cream ONCE: beat THREE yolks with its sugar and flour TWO MINUTES. Boil its milk, add the cream, temper the yolks gradually, then return to the pan and boil while stirring THREE MINUTES to a verified safe egg-rich endpoint. Off heat add ONE TSP vanilla essence despite the printed invalid No3232 praline referral, whisk TWO MINUTES and cool rapidly. Slit each cooled choux shell along one side and fill with this cream once; reserve for No1652 glaze.
Step 3
Prepare No1652 vanilla glaze ONCE from FOUR OUNCES glazed sugar, ONE verified ready-to-eat pasteurized egg white and ONE TSP vanilla. Warm/stir source FIVE MINUTES only to lukewarm; top filled éclairs with this VANILLA glaze, chill safely before serving.
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