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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 525) → Modernised~83% of the text changedremovedadded
2,5 dl vann (1/4 liter). 125 gr. hvetemel g smør. 125 gr. smør g hvetemel (siktet). 4 egg, smaa 1/4 l. vand. Vandet stk egg (små). Gi vann og smørret gives smør et opkok, irøres oppkok i en kjele.. Rør inn alt det sigtede mel, koker, siktede melet på én gang og la deigen koke til det den slipper gryten, tages kjelen. Ta kjelen av ilden, varmen.. La deigen avkjøles i 5 minutter, irøres minutter. Rør inn eggene, ett ad gangen. — Deigen fyldes om gangen, til deigen er glatt.. Fyll deigen i en sprut sprøytepose og trykkes sprøyt ut gjennem denne i ca. 10—15 cm. 10–15 cm lange pølser; i mangel av sprut trykkes stenger på smurt stekeplate. Uten sprøytepose kan deigen gjennem papirkræmmerhus eller lægges kun avlang, legges avlange, ikke for tyk paa smurt plate. Stekes tykke, med skje.. Stek ved moderat varme (ca. 200 °C) i ikke for varm ovn, omtrent 30 minutter, til de kakene er hævet godt hevet og pent brune; bør staa i ovnen omtrent 1/2 time. Tages ut, deles langsefter brune.. Del kakene på langs i to med skarp kniv, naar kniv når de er kolde; fyldes helt kalde. Fyll med følgende godt avkjølt krem (se Krem til kakefyld); kakerne overstrykes med chokoladeglassur. kakefyld) og stryk sjokoladeglasur over.

Note on Modernised

Mål er beholdt i gram/desiliter; «sprut» er modernisert til sprøytepose, og steketemperatur er angitt i grader (ikke i originalen). Deigen deles i to på langs som i originalen.

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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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