Choux Pastry

Ingredients

• 2 oz. flour
• 1 oz. butter
• 1 gill water
• Pinch salt
• Vanilla essence
• 1 egg and ^ yolk
• 1 gill cream
• Glace icing

Method

1. 1

   Dry and sieve the flour.

2. 2

   Melt the butter, add the salt and water, and bring to the boil.

3. 3

   Beat in the flour; cool, and add the eggs and vanilla essence.

4. 4

   Place the mixture in small rolls on a greased tin; bake in a steady oven till brown and firm, about thirty minutes.

5. 5

   When baked, scoop out the centre, and fill when cold with whipped and sweetened cream.

6. 6

   Coat with glacé icing.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.

CHOUX PASTRY, 2 oz. flour. 1 oz. butter. 1 gill water. Pinch salt. Vauilla essence. 1 egg and ^ yolk. 1 gill cream. Glace icing. Dry and sieve the flour. Melt the butter, add the salt and water, and bring to the boil. Beat in the flour ; cool, and add the eggs and vanilla essence

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