Choux Paste

Ingredients

• 1 pint of water
• 4oz. of flour
• two or three eggs
• a pinch of salt
• a little finely-grated lemon-peel

Method

1. 1

   Stir the water, salt, and lemon-peel over the fire until boiling.

2. 2

   Sift in the flour and stir until it forms a stiff paste.

3. 3

   Remove from fire and cool.

4. 4

   Beat in the eggs one at a time until the paste is soft and falls easily from the spoon.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 341. The excerpt below is the record exactly as published.

a pinch of salt, £ pint of water, and a little finely-grated lemon-peel, and stir it over the fire till it begins to boil ; then sift in 4oz. of flour, and continue stirring till it forms a very stiff paste. Take it off the fire, and leave till cold. Break two or three eggs, one at a time, in with the paste, and beat it together till the paste is soft and will fall easily from the spoon. It is then ready for use. (2) Into a saucepan put 1 pint of new milk and 2oz. of butter, and set it on the stove, stirring slightly with a wooden spoon ; when the milk boils, sift in ilb. of fine flour, and stir briskly for at least two minutes. Remove the pan to a table, break in one egg, and mix sharply for two minutes ; break in a second egg, mixing sharply again, and repeat with a third and a fourth, when the Choux paste is ready for use. Care must be taken in mixing these pastes not to make them thicker than a stiff batter. The following l are a few adaptations : Choux with Caramel.— Put lib. of butter in a saucepan j with 1 pint of water

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