Choux Filled with Cream

Ingredients

• 2oz. of butter
• 1 breakfast-cupful of cold water
• jflb. of flour
• four eggs
• a very small quantity of sugar

Method

1. 1

   Melt butter, add water, and mix in flour when boiling.

2. 2

   Stir quickly, then remove from heat and add eggs one at a time.

3. 3

   Let stand, then drop onto a buttered sheet and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 343. The excerpt below is the record exactly as published.

Choux Filled with Cream.— (1) Put 2oz. of butter in a sauce- pan, melt it, and then stir in 1 breakfast-cupful of cold water ; mix a very small quantity of sugar with jflb. of flour, and when the water boils throw this in, and stir it very quickly with a wooden spoon. When thoroughly mixed, take the saucepan off the fire, and continue stirring the contents for two minutes ; if done very quickly the mixture will not stick to the saucepan. Leave it for a few minutes, then mix in (one at a time) four eggs

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