CHOCOLATE FILLING FOR ÉCLAIRS

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1 sq. chocolate
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3/4 c. sugar
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1 c. water
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1/3 c. flour
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1 c. milk
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1 Tb. butter
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1 tsp. vanilla


Cook the chocolate, sugar, and water over the flame until they are well blended. Mix the flour and
milk and add to the hot mixture. Cook until the flour has thickened. Add the butter and vanilla. Cool and
fill into the éclairs. Cover the tops with a plain chocolate icing.
COFFEE FILLING FOR ÉCLAIRS

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1/3 c. ground coffee
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2 c. milk
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1/3 c. flour
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3/4 c. sugar
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1 Tb. butter
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1 tsp. vanilla
Steep the coffee in the milk for 15 minutes. Strain and add the flour and sugar, which have been
thoroughly mixed. Cook until the mixture is thickened, stirring constantly to prevent lumps from
forming. Add the butter and vanilla, cool, and fill into the éclairs. Cover the top of the éclairs with icing
made by thickening a little strong coffee with pulverized sugar.
CARAMEL FILLING FOR ÉCLAIRS

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1 c. sugar
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1-1/4 c. boiling water
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1/3 c. flour
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1 c. milk
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1 Tb. butter
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1 tsp. vanilla
Caramelize 1/2 cupful of the sugar, add the water, and cook until the caramel has dissolved. Mix the
remainder of the sugar with the flour and moisten with the milk. Add this to the caramel and cook until
the flour thickens completely, stirring constantly to prevent the formation of lumps. Add the butter and
vanilla. Cool and fill into the éclairs. Cover the tops with a plain caramel icing.