Choux Crisped (Pralines) with Almonds or Filberts

Ingredients

• 1 breakfast-cupful of water
• 1 breakfast-cupful of milk
• 2oz. of butter
• 3oz. of crushed loaf sugar
• two eggs
• 1 table-spoonful of orange-flower water
• 2 table-spoonfuls of whipped cream

Method

1. 1

   Boil water and milk with butter, then mix in flour to form a paste.

2. 2

   Add butter and eggs, then sugar, salt, and flavoring.

3. 3

   Form into cakes, decorate with nuts, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 342. The excerpt below is the record exactly as published.

two eggs, and stir these well in, next adding 3oz. of crushed loaf sugar, two eggs, a little salt, 1 table-spoonful of orange-flower water, and 2 table-spoonfuls of whipped cream. Form the paste into small cakes, decorate them with blanched and chopped al- monds or filberts (see Fig. 465), brush them over with egg, dust with powdered sugar, put them into a slack oven, and bake to a light colour. Serve at once. In mixing the paste care must be taken not to make it too thick. Fig. 465. Chou Crisped (Pralines) with Almonds or Filberts. it off in small pieces, and Choux either Crisped (Pralines) or Glazed. — Boil 4 pint of water in a stewpan, and then stir in 3 table-spoonfuls of butter, 2 table-spoonfuls of caster sugar, and a small pinch of salt ; move the stewpan to the edge of the fire, mix in 4|oz. of flour, and stir it with a wooden spoon till quite smooth. Place the stewpan over the fire, and boil the paste for five minutes, stirring all the time. (Remove the paste from the fire, leave it two or three minutes, then beat in (one at a time) four or five whole eggs, 2oz. of butter (in small pieces), and 1 table- spoonful of lemon or orange sugar. Put the paste in a biscuit- forcer and squeeze it out, cutting placing these a short distance from each other on a baking- sheet. Brush the Choux over with a paste-brusli dipped in beaten egg, and then, if de- sired, put a pinch of chopped almonds or other kernels on each (see Fig. 465), sift a small quantity of caster sugar over them, and bake in a slack oven for fifteen or eighteen minutes. When the Choux are baked a golden brown, pass a knife underneath to disengage them from the baking-sheet, and then leave to cool. To glaze the Choux (see Fig. 466), dip them in syrup boiled to tli§ crack, and drain on a fine hair sieve They may be opened and Fig. 466. Glazed Chou. filled with flavoured cream, jelly, or marmalade. Serve on a glass dish covered with a fancy dish-paper or a folded napkin. Choux Croutons for Soup. — Make some Choux paste, spread it out to about jin. thickness, and cut it with a knife into the size of large peas ; put these in a sieve, sprinkle them -with flour, shake them well, and then fry in hot lard. When done (they will take about five minutes), drain them in a cloth, and serve with the soup for which thejr are pre- pared. Choux Filled with Cream.— (1) Put 2oz. of butter in a sauce- pan, melt it, and then stir in 1 breakfast-cupful of cold

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