Beignet Souffle or Cream Puff Paste

Ingredients

• 1 qt. water
• 1/2 ounce sugar
• 1/2 ounce salt
• 1 1/2 lb. flour
• 6 ounces butter
• 16 eggs

Method

1. 1

   Cook the mixture until dry, then add eggs one at a time.

2. 2

   Make nut-sized pieces and cook in hot grease.

3. 3

   Fill with jam or cream.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.

Beignet Souffle or Cream Puff paste. Comp.: 1 qt. water y2 ounce sugar, % ounce salt, 1% lb. flour, 6 ounces butter. Cooked dry, add 16 eggs, beat w. one egg, at time make nut size, cook in hot grease. Cook¬ ed slowly, Surprise, fill w. jam or divers cream. Beignets Viiennois or Vienna Fritters. Comp.: 1 lb. flour 6 ounces butter, y2 ounce yeast, 6 eggs, y2 ounce salt, % ounce sugar, same brioche rolled, gar. fruit or jam cover. Let rise. Hot grease. Powderer sugar, cold dipped in syrup, flavor. Blanc Manger Blanc Manger, Comp.: 1 lb. peeled and pounded comp, almonds. 1 quart water* and 1 gill of cream. Strain in cloth ,add 8 gills, almond milk, 1 lb sugar, 1 ounce gelatine dissolved, flavor with fruit or liquors, kirsch kummel, rhum, chartreuse, etc.. Rubanne, Comp: Layer w. divers colors, divers styles. (See Bavaroise) . Charlotte All moulds surrounded w. divers biscuits or sliced bread according to name. Arlequine fil. w. divers comp, bavaroise. Carmen surrounded w. gaufrette, fil. bava¬ roise w. fruit, layer w. tomato marmalade and sweet- peppers., 3 ounces preserved ginger in dice. Chantilly, surrounded w. gaufrette whipped cream, sugar and va¬ nilla, dec. pink on top. Montreuil biscuit, fil. w. ba¬ varoise w. fresh sliced peaches or y2 poa. Opera sur¬ rounded w. palmer biscuits fil. w. bavaroise comp, vanilla, chestnut puree V. fruit salp. steeped maras¬ chino. Plombiere biscuit fil. ice cream plombiere. Re¬ naissance surrounded w. genoise pink and white, fil. w. bavaroise comp. w. vanilla w. fresh fruit salpicon steeped w. kirsch, when taken out of mould add one slice of pineapple dec. w. fruit' on top. Russe biscuit — 407 — GAN CEL’S CULINARY ENCYCLOPEDIA lady fingers fil. w. ordinary bavaroise. Same fil. w. cream, fruit, chocolate, orange, etc. r Cream Divers, cream, Custard 1 qt. hot milk; 6 ounces sugar, 6 eggs and 5 yolks, flavor, put in small earthen, pot. baked, Oai.e^, Chocolate, | Vanilla, etc. Caramel, mould lined w. blond caramel. Creole bavaroise w. vanilla rice, add pineapple in dice and whipped cream. Flo¬ rentine caramel w. burned almonds, whipped cream around, sprinkled pistachio. Fruit, Chantilly cream, add fruit or puree. Opera, caramel in border, center fill. Chantilly cream, sprinkled violets, strawberries around, cov. spoon sugar. Renverse, unmold divers style, caM, chocolate, 1 qt. milk, 10 ounces sugar, 4 eggs, 8 yolks, unmold after cold. Viennois, mixed w. caramel syrup and frangipane made w. % flour, 1 y2 qt. milk, 4 eggs, 8 yolks, 4 ounces butter, vanilla. Chan¬ tilly all fresh cream whipped, add sugar and flavor. Crepes Crepes, Pancake (French term for plain pancake). . Comp. 1 lb. flour, 5 ounces sugar, salt, 12 eggs, 1 4 qt. milk, 3 ounces butter, flavor, put in small pan w. butter, turn over. Couvent (du) Comp, in pan sprinkled w. pears, cut in dice. Gancel (See “Reve”). Georgette, Comp, in pan sprinkled w. pineapple in dice, Gil-Blas, Comp, when cooked, spread w, butter, work well w. powdered sugar, fine champagne brandy, hazelnut butter and lemon juice, folded in four. Hortensia, Comp. gar. w. sweet cottage cheese w. orange juice, cov. same, baked. Monte Cristo, Comp. gar. w. jam, rolled cov. w. whip* cream mixed chopped walnuts, sprinkled w. pista¬ chio, powdered sugar, glazed. Normande, Comp. in pan w. apples sliced very thin. Pannequets, French term for crapes, filled divers jam or cooked cream, powdered sugar and glazed. — 408 — ENTREMETS MISCELLANEOUS Parisiemie, Comp, add 3 gills cream, orgeat syrup and crushed macaroons. Paysarme, Country style, comp. w. orange water, plain. Russe, Russian comp, mixed w. crumbs of lady fingers steeped w. kiimmel and brandy. Suzette, Comp, add curagao and mandarin orange, but¬ tered same “-Gil-Blas,” folded in four. Reve (un), Comp, spread w. almond butter rolled, put in chafing dish, cov. w. syrup made w. reduced orange juice, add sNveet butter, and chartruese. Souffle (en), Crepes cov. apricot jam in silver timbale one layer pancake and one of souffle composition, baked 15 to 25 minutes according to size, glazed. Surprise, Cov. w. meringue, divers style.. Croquettes Fruit, Comp, fruit salpicon or pur. thi. w. frangipane cream, breaded English style, fried, divers sauce. Marrons, Chestnut puree, one chestnut in center, puree thi. w. 5 eggs yolks and 1 y2 ounces butter, per pound, breaded English style, fried, divers sauce. Riz (Rice), Scalded, drained, add sugar, milk, vanilla, salt, cooked 25 minutes, thi. w. egg yolks, breaded English style, fried. Divers sauces, same tapioca, farina, vermicelli, macaroni, etc. raisins, candies and fruit optional. Croutes (Crust) Slices of divers biscuits or bread powdered w. sugar, browned in oven, dressed crown shape, fruit between or Oh top according to name. Pineapple, peaches, strawberries, Lyonnaise, etc. syrup or flavor accord¬ ing to fruit. e ’• r: Jelly (See Gelees article) Ripe fruits, currants, raspberries or strawberries ac¬ cording to desire, strained w. 1 gill water, per 1 lb. — 409 — GANCEL’S CULINARY ENCYCLOPEDIA filtered, 1 qt. juice, 12 ounces sugar

Cook this with the app: pantry check, scaling, and the assistant.