A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They must be baked in a rather quick oven and iced as soon as baked, then filled only when the icing is cold.
Preserved exactly as written in the original source
Make the mixture exactly like the recipe for 'Boston Cream Cakes'
Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart
Bake in a rather quick oven about twenty-five minutes
As soon as baked ice with chocolate icing
When this is cold split them on one side and fill with the same cream as 'Boston Cream Cakes'
Modern guidance to help you succeed with this vintage recipe
Choux pastry relies on steam expansion for its dramatic rise—the high water content creates intense pressure inside the dough, causing it to puff and form a hollow center. The eggs provide structure through protein coagulation, while the initial high heat sets the exterior quickly, trapping steam inside. Icing while hot allows the chocolate to form a thin, glossy shell that won't crack, and filling only after cooling prevents the cream from melting and the pastry from becoming soggy.
The choux pastry shells can be baked up to 2 days ahead and stored in an airtight container at room temperature, or frozen for up to 1 month. Recrisp in a 300°F oven for 5 minutes before filling. The pastry cream can be made 1 day ahead and stored covered with plastic wrap pressed directly on the surface in the refrigerator. The chocolate icing should be applied fresh for best appearance, but iced shells can be stored unfilled for up to 1 day.
Filled éclairs are best eaten within 4-6 hours of assembly. Store unfilled shells in an airtight container at room temperature for up to 2 days. Once filled, refrigerate éclairs loosely covered for up to 24 hours, though the pastry will gradually soften. For best texture, fill éclairs no more than 2-3 hours before serving.
AI-generated tips from Chef Cecil's culinary database
The choux pastry shells can be baked up to 2 days ahead and stored in an airtight container at room temperature, or frozen for up to 1 month. Recrisp in a 300°F oven for 5 minutes before filling. The pastry cream can be made 1 day ahead and stored covered with plastic wrap pressed directly on the surface in the refrigerator. The chocolate icing should be applied fresh for best appearance, but iced shells can be stored unfilled for up to 1 day.
Filled éclairs are best eaten within 4-6 hours of assembly. Store unfilled shells in an airtight container at room temperature for up to 2 days. Once filled, refrigerate éclairs loosely covered for up to 24 hours, though the pastry will gradually soften. For best texture, fill éclairs no more than 2-3 hours before serving.
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