Saint Honore

Make some pate a choux. Then put four tablespoonfuls of flour on the paste-board with two of sugar, one egg, one ounce of butter, salt, and a pinch of cinnamon; mix and knead the whole well; roll the paste down to a thickness of about one quarter of an inch and place it in a bakepan. Put a dessert-plate upside down on the paste, and cut it all around the plate with a knife; remove what is cut off and also the plate. Spread some pate a choux, about a teaspoonful, all over the paste left in the bakepan, about one-sixteenth of an inch in thickness; put some of it also in the pastry-bag, and by squeezing it out, make a border with it about the size of the finger; prick the middle of the paste in about a dozen places with a fork and inside of the border; glaze the border with egg, and then bake in an oven at about 400° Fahr. While the above is baking, make very small choux (about the size of a macaroon), and bake them also. When both are baked, and while they are cooking, make some creme legere, fill the inside of the cake with it, so as to anitate a sugar-loaf or mound, about four inches in height, smooth it or scallop it with a knife. Put two tablespoonfuls of sugar and two of water in a saucepan, set it on the fire, toss the pan occasionally to boil evenly, and till it becomes like syrup. Do not stir too much, else it will turn white and somewhat like molasses-candy. It is reduced enough when, by dipping (not stirring) a little stick in it and dipping it again immediately in cold water, the syrup-like liquor that has adhered to it breaks easily and is very transparent. It must be as transparent as glass. As soon as reduced thus, take from the fire and use. Dip the top of each small chou in it, holding the chou with a small knife stuck in it; place a piece of candy (generally, sugar-plums of various colors are used) on the top of each chou; place them apart and around the crime legere, and upon the border of the cake, with one a little larger than the others on the top of it; serve cold. This cake is as good as it is sightly.

Eclairs

Eclairs are also called petits pains or profite-rolles au chocolat.

Eclairs Au Chocolat

Make some pate a choux as directed above, and put it in the pastry-bag with tube No. 1 at the end of it. Force it out of the bag into a baking-pan greased with butter. By closing and holding up the larger end of the bag and by pressing it downward, it will come out of the tube in a rope-like shape and of the size of the tube. Draw the bag toward you while pressing, and stop when you have spread a length of about four inches. Repeat this operation till the baking-pan is full or till the paste is all out. Leave a space of about two inches between each cake, as they swell in baking. Bake in an oven at about 370 degrees. When baked and cold, slit one side about half through, open gently and fill each cake with the following cream, and then close it. Cream : put In a block-tin saucepan three tablespoonfuls of sugar, two of flour, four yolks of eggs, and mix well with a wooden spoon. Add a pint of milk, little by little, and mixing the while; set on the fire, stir continually till it becomes rather thick, and take off. Have one ounce of chocolate melted on a slow fire in half a gill of milk, and mix it with the rest, and use. Put one ounce of chocolate in a tin saucepan with a teaspoonful of water, and set on a slow fire ; when melted, mix with it two tablespoonfuls of sugar, stir for a while; that is, till it is just thick enough to spread it over the cakes, and not liquid enough to run down the sides. A thickness of about one-sixteenth of an inch is sufficient. The cakes may either be dipped in the chocolate or the chocolate may be spread over them with a knife. Serve cold.