Choux Paste

Ingredients

• Eight ounces of fine flour
• eight ounces of butter
• four ounces of sugar
• four large or six small eggs
• one pint of water
• salt
• vanilla essence or other flavoring

Method

1. 1

   Put the water, butter, sugar, and two good pinches of salt into a stewpan, and when boiling add the flour, previously well dried and sieved, and stir and cook gently for at least ten minutes.

2. 2

   Let it cool a little, then beat in the eggs one at a time, add a few drops of the flavoring ingredient and use as required.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 162. The excerpt below is the record exactly as published.

Choux Paste. INGREDIENTS. — Eight ounces of fine flour, eight ounces of butter, four ounces of sugar, four large or six small eggs, one pint of water, salt, vanilla essence or other flavoring

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