1243 | How to Glaze Eclairs with Chocolate.
—Put in a saucepan one pound and three quarters of granulated sugar and a gill of cold water. Place on the stove, and with a spatula mix well until the sugar is thoroughly melted, and when boiling remove from the stove, and pour it gradually on a marble slab, on which it will spread about three feet square. Let it cool off for ten minutes. Then cut two ounces of cocoa into small pieces; put them on a plate, and leave them at the oven door to melt. With a spatula begin working the sugar that is on the marble as rapidly as possible in every direction until it begins to whiten; then add the melted cocoa, mixing it thoroughly again until it becomes hard; remove the spatula, and detach the preparation quickly from the marble with a knife. Put it into a vessel, and covering it with a damp cloth, let it rest for thirty minutes. Then place half of it in a saucepan on the hot stove, and with the spatula mix thoroughly and slowly until it is lukewarm, meanwhile adding a teaspoonful of cold water. Take the éclairs, one by one, and with the hand dip them into this preparation. Lay them on a pastry-grate; let them cool off for five minutes; dress on a dessert-dish with a folded napkin, and serve.
Keep the rest of the preparation for further use. When laid aside in a cool place, and properly taken care of, it will be as good in two weeks’ time as when freshly made.