1241 | Eclairs.
—Arrange in a pastry-bag (No. 1079), a tube (No. 3); put into it the above quantity of pâte-à-chou (No. 1240), and press out upon a baking-sheet fifteen éclairs, each one three inches long. Bake them in a hot oven for twenty minutes. Remove, and let them cool; then with a pair of scissors open each éclair on one side, and with a spoon fill the interiors with a crême patissière (No. 1242).