Coffee Eclairs from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare a choux paste and put it in a forcing bag as in above recipe, and force it out on to an ungreased baking tin, making the eclairs four inches long and half an inch in diameter; brush the ecl...
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Cooking tools:
- Piping bag
- Baking sheet
- Oven
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
Ingredients
- coffee
- vanilla sugar
- vanilla essence
- castor sugar
- double cream
- cream
- whole egg
- paste
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