Éclairs - Family de Freitas

Family de Freitas
de Freitas
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Recipes
Eclairs (Fay Anne de Freitas)
4 oz dried and sieved flour
4 oz butter
2 oz sugar

2 eggs
½ pint water

Salt
Vanilla essence
  1. Place the water, butter, sugar, and a good pinch of salt into a saucepan and bring to the boil after stirring.
  2. Add the flour, stir and cook gently for about six minutes. Let cool a little and then beat in the eggs one at a time.
  3. Add a few drops of the flavourings.
  4. Remove from the heat.

Éclairs or Cream Puffs (Delma Gomes)
1 cup boiling water
1/8 tsp of salt

½ cup shortening
3 eggs
1 cup of  sifted bread flour
 
2 tsp baking  powder
  1. Put boiling water and shortening in a pan.
  2. Boil up well and add, all at once, sifted bread flour and salt and stir.
  3. Remove from fire as soon as mixed – when ball forms in centre of pan.
  4. Cool to blood heat. Mix in the eggs, one at a time.
  5. Add the baking powder and beat well. Drop by spoonful’s  1½” apart on greased tin.
  6. Shape with wet spoon into circular form.
  7. Put into over 375F/190C hot and bake until free from beads of moisture (40-45 mins).

Éclair filling (Delma Gomes)
1 cup evaporated milk
4 or 5 tbsp sugar

1 egg beaten
Vanilla essence
3 tbsp flour
  1. Scald the milk. Add a mix of the flour and sugar and mix in.
  2. Add the beaten egg and blend in.
  3. Cook the mixture over a low heat stirring all of the time until thick.
  4. Remove from the heat, cool, and then blend in the vanilla essence.

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