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Chocolate Éclairs (choux pastry with cream and chocolate icing)

Erken's chocolate éclairs from 1914: choux pastry of 2.5 dl water, 125 g butter, 125 g flour, and 4 small eggs, piped into 10–15 cm bars, baked about 30 min, split lengthwise, filled with cooked cream, and covered with chocolate icing.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 525 (falt i det fri)

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About the dish

Erken's version of éclairs — choux pastry piped into long bars, split and filled with cooked cream and covered with chocolate icing. It appears in the chapter "Cakes for dessert" alongside choux buns and other small party cakes.

How to make it

  1. 1

    Boil the water and butter

    Bring the water and butter to a boil in a pot.

  2. 2

    Stir in the flour

    Stir in all the sifted flour at once and let the dough cook until it pulls away from the pot. Take the pot off the heat.

  3. 3

    Cool and stir in the eggs

    Let the dough cool for 5 minutes. Stir in the eggs, one at a time, until the dough is smooth.

  4. 4

    Pipe out

    Fill the dough into a piping bag and pipe out 10–15 cm long bars onto a greased baking sheet. Without a piping bag, the dough can be laid out in oblong, not too thick shapes with a spoon.

  5. 5

    Bake

    Bake at moderate heat (about 200 °C (390 °F)) for around 30 minutes, until the cakes are well risen and nicely browned.

  6. 6

    Fill and ice

    Split the cakes lengthwise in two with a sharp knife when they are completely cold. Fill with well-cooled cream (see Cream for cake filling) and spread chocolate icing over.

Changes from the original

Measurements kept in grams/deciliters; "squirting" is modernized to piping bag, and baking temperature is given in degrees (not in the original). The cake is split lengthwise in two as in the original.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 525) → 1949 (korrekturlest, s. 608)~58% av teksten endretfjernetlagt til
125 gr. hvetemel 125 gr. smør 4 egg, smaa 1/4 små ¾ l. vand. Vandet vann. Vannet og smørret gives smøret gis et opkok, irøres det sigtede siktede mel, koker, koker til det slipper gryten, tages tas av ilden, varmen, avkjøles i 5 minutter, irøres eggene, ett ad gangen. — Deigen fyldes fylles i en sprut og trykkes ut gjennem denne i ca. 10—15 cm. lange pølser; i mangel av sprut trykkes deigen gjennem papirkræmmerhus papirkremmerhus eller lægges legges kun avlang, ikke for tyk paa tykk, på smurt plate. Stekes Steker i ikke for varm ovn, ovn til de er hævet hevet og pent brune; bør staa stå i ovnen omtrent 1/2 omkring ½ time. Tages Tas ut, deles langsefter i to med skarp kniv, naar kniv når de er kolde; fyldes fylles med lagkakekrem eller følgende krem (se krem: Krem til kakefyld); kakerne kakefyll. 1 del. melk 2 eggeplommer 15 gr. sukker 1 plate gelatin 50 gr. smør. Eggeplommene røres med sukker 10 minutter; den kokende melk helles heri litt efter litt under stadig omrøren. Has i gryte, gis et opkok under stadig omrøren, tas av varmen, tilsettes den med koldt vann avskylte gelatin og det kolde smør; røres godt jevn. — Kremen fylles godt avkjølet i kakene, der overstrykes med chokoladeglassur. sjokoladeglasur.

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Frequently asked questions

How long should the choux buns bake?
About half an hour in a not-too-hot oven – they should be well risen and nicely browned. If you open the oven too early, they collapse.
What do I do if I don't have a piping bag?
The recipe suggests pressing the dough through a paper cone, or simply laying oblong, not too thick blobs on a greased sheet. The length should be about 10–15 cm.
When should they be filled with cream?
Only when they are completely cold. Split them lengthwise in two with a sharp knife, fill with cream (see Cream for cake filling), and brush the top with chocolate icing.
How do I make the dough correctly?
Boil 1/4 liter water with 125 g butter, stir in 125 g sifted wheat flour, and cook until the dough pulls away from the pot. Cool 5 minutes, and then stir in 4 small eggs, one at a time.

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