How to make 1950's Chocolate Eclairs and Cream Puffs | Dining Through The Decades Episode 6 Finale

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Hello Darlings, this is the last and final episode for the 1st series of the Cooking Show! In this episode I make scrumptious Chocolate Eclairs and Cream Puffs from my 1953 Better Homes and Gardens Cookbook. I hope you enjoy this episode, I had heaps of fun making it!
Don't forget to let me know if you make one of these desserts!

Lots of love,
Sage xx

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Here are the recipes:

Chocolate Eclairs and Cream Puffs
- Add 1/4 pound stick of butter (1/2 cup) to 1 cup boiling water. Stir to melt butter. Add 1 cup flour, 1/4 teaspoon salt all at once.
- Cook, stirring vigorously, until mixture is smooth and forms soft ball that does not seperate.
- Cool mixture slightly, add 4 eggs, one at a time. Beat vigorously after each egg is added. Beat until mixture is smooth.
- Drop batter onto greased cooky sheet for cream puffs. Put through pastry bag 1/2 to 1 inch wide, 3 inches long for eclairs.
- Bake in very hot oven (450 F or 232 C) for 15 minutes, then in slow oven (325 F or 162 C) 25 minutes.
- Fill cream puffs with Cornstarch Pudding or sweet whipped cream.
- Frost eclairs with Creamy Chocolate Frosting. Fill frosted eclairs with vanilla ice cream or cream filling. Makes 12 cream puffs, 1 1/2 dozen eclairs.

Cornstarch Pudding or Blancmange
3 tablespoons cornstarch
1/3 cup sugar
Dash salt
1/2 cup cold milk
1 1/2 cups milk, scalded
1 teaspoon vanilla
- Mix cornstarch, sugar, and salt; combine with cold milk. Gradually add hot milk.
- Cook in double boiler, stirring until thick; cover; cook 15 to 20 minutes. Add vanilla.
- Pour into individual molds, rinsed with cold water; chill until firm. Serve with fresh or canned fruits, cream, or pudding sauce.
- If pudding isn't to be molded, increase milk to 2 1/2 cups. The same amount of arrowroot or 6 tablespoons flour may be substituted for cornstarch. Makes 6 servings.

Creamy Chocolate Frosting
1/4 cup water
2 tablespoons butter or margarine
1/2 teaspoon vanilla
2 1-ounce squares of unsweetened chocolate, melted
2 cups sifted confectioner's sugar
- Heat water and butter; add vanilla and chocolate.
- Add confectioner's sugar; beat until of spreading consistency. Will frost tops and sides of two 8-inch cake layers.

Видео How to make 1950's Chocolate Eclairs and Cream Puffs | Dining Through The Decades Episode 6 Finale канала Sage Lilleyman