Choux Pastry

Ingredients

• 1 breakfast-cupful of cold water
• 2oz. of butter
• Jib. of flour
• £ teaspoonful of sugar
• four eggs
• 2oz. of flour
• 1 pinch of salt

Method

1. 1

   Heat butter and water, add flour and mix until smooth.

2. 2

   Remove from heat, add eggs one at a time.

3. 3

   Let stand, then pipe onto a baking sheet and bake until golden.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 30. The excerpt below is the record exactly as published.

four eggs, putting in one at a time, and lastly adding gib. of fresh butter. Then take a tart-sheet, and spread over it a thinnish flat of short paste of about 8in. or lOin. in diameter, and cut it qirite round. Put the first paste into a biscuit-bag, and squeeze out a string about the size of a thin sausage all round the edge upon the flat of paste ; egg the paste over, put it on a baking-sheet, prick (or dock) the centre, and put into a moderate oven to bake. With the remainder of the paste, squeeze out some little Cakes (choux) round in form, and put them in the oven to bake. Then put 2oz. of rice-flour and the same of wheat- flour into a stewpan, and add the yolks of four eggs, gib. of For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PBACTICAL COOKERY. 253 Cakes — continued. caster sugar, a piece of lemon-zest, and 1 pinch of salt ; add to this 1 wineglassful of milk. Put the pan on a moderate fire, and stir it well. When it commences to bubble put it back, and add the whites of four eggs well whipped, stirring continually until it is nearly cold. The crust of the Cake being baked and cold, dip the little choux into sugar icing, one at a time, then place them close together, side by side, round the top circle of the choux paste, and upon each of these little choux place a preserved cherry also dipped in the icing. Put the Cake on a dish, fill the hollow with the cream mixture, and let it stand for twenty minutes, when it will be ready to serve. (4) Put 2oz. of butter into a lined saucepan with 1 breakfast- cupful of cold water, place it over the fire until hot, then throw in Jib. of flour in which £ teaspoonful of sugar has been added, and stir the whole rapidly until thoroughly mixed. Take the saucepan off the fire, continue stirring the contents for a minute or two, let the paste stand for a minute or two, then mix in four eggs, one at the time, stirring well after each egg is added ; then let the paste stand for half-an-hour. Put 2oz. of flour

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