Choux Pastry
From The tea-time recipe book (B book), 1900
Fill with pastry cream after baking.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 10. The excerpt below is the record exactly as published.
CHOUX PASTRY. 2 oz. Brown & Polson’s ‘‘Patent” Corn Flour. 2 oz, Ordinary Flour. I oz. Castor Sugar. 2 oz. Butter. 3 Eggs. Y% pint Water.
Cook this with the app: pantry check, scaling, and the assistant.