Choix a la Creme

Ingredients

• Prepare a pate-a-chou as for No. 1240
• Glaze the surface of each with beaten egg
• Fill the insides with creme patissiere (No. 1242)

Method

1. 1

   Prepare a pate-a-chou as for No.

2. 2

   1240, and put it into the bag.

3. 3

   Press it down onto a baking-sheet into six round, equal cakes, about two inches high.

4. 4

   Glaze the surface of each with beaten egg.

5. 5

   Bake in a moderate oven for thirty minutes.

6. 6

   Make an incision on one side, fill the insides with creme patissiere, and close them again.

7. 7

   Dredge well with powdered sugar and dress on a dessert-dish before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 302. The excerpt below is the record exactly as published.

hoilX a la Creme. — Prepare a pate-a-chou as for No. 1240, and put it into the bag. Press it down onto a baking-sheet into six round, equal cakes, about two inches high. Glaze the surface of each with beaten egg. Bake in a moderate oven for thirty minutes. Watch them carefully, and when they are of a good golden color, remove from the oven and let cool for half an hour. Make an incision on one side, about half-way in the cakes, using a pair of scissors. Fill the insides with creme patissiere (No. 1242)

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