Choux Pastry

Ingredients

• four eggs
• I pint of milk
• 3oz. of caster sugar
• loz. of flour
• a piece of butter
• a few drops of any kind of essence preferred
• a paste-brush dipped in beaten egg

Method

1. 1

   Off the fire, stir the contents for two minutes.

2. 2

   Leave it for a few minutes, then mix in four eggs, stirring vigorously after each.

3. 3

   Let the paste stand for half-an-hour.

4. 4

   Butter a baking-sheet, stir the paste again, drop it in small quantities on the sheet, brush with beaten egg, and bake in a brisk oven.

5. 5

   When baked, cut the Choux and fill with prepared cream.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 343. The excerpt below is the record exactly as published.

four eggs, stirring vigorously after each egg is added ; let the paste stand for half-an-hour. Butter a baking-sheet, stir the paste again, then drop it in small quantities all over the buttered sheet, using a table-spoon for the purpose. Brush the Choux over with a paste-brush dipped in beaten egg, and bake them in a brisk oven ; when baked, lay the Choux on another dish or plate until cold. In the meantime, prepare the following cream : Put I pint of milk in a saucepan, and place it over the fire until boiling ; crush three macaroons, put them in a basin, and mix with them 3oz. of caster sugar, loz. of flour, and three well-beaten eggs. When the milk comes to the boil, stir in gradually the beaten egg mixture, and continue stirring it a minute or two over the fire, but without letting it boil again ; then take it off, flavour with a few drops of any kind of essence preferred, and turn it out to get cool. Blanched and finely-chopped sweet almonds may be used in place of the macaroons. When cold, cut the Choux (with a pair of scissors) on one side about two-thirds through, the cut to be horizontal, a little above the middle ; then, by raising the top a little, hollow out the cakes, and fill them with the prepared cream. Arrange them tastefully on a glass or fancy dish, dust caster sugar over them, and serve. (2) Put i pint of water in a saucepan with a piece of butter

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