Choux Pastry (Pate a Choux)

Ingredients

• £ lb. flour
• 2 oz. butter
• 1 gill of water
• 1 oz. sugar
• 3 or 4 eggs
• A pinch of salt
• A few drops of vanilla or other flavouring

Method

1. 1

   Sieve the flour and dry it in the oven.

2. 2

   Boil water, butter, sugar, and salt.

3. 3

   Add flour, stir until compact and dry.

4. 4

   Remove from heat, add eggs one at a time, beating well.

5. 5

   Adjust thickness with the fourth egg if necessary.

6. 6

   Cool before using.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 537. The excerpt below is the record exactly as published.

Choux Pastry (Pate a Choux) \ lb. flour. 2 oz. butter. 1 gill of water' 1 oz. sugar. 3 or 4 eggs. A pinch of salt. A few drops of vanilla or other flavouring. Sieve the flour, which should be of the finest quality, and put it in a cool part of the oven to dry. Put the water, butter, sugar, and salt into a small stewpan, and bring them to the boil, but do not let them reduce in quantity. Draw the sauce- pan to the side of the fire, and add the flour. Stir these well together over the fire with a wooden spoon until the paste is compact and dry, and does not adhere to the saucepan nor spoon. This is called a “ panada.” It should not be overcooked, or it will become oily. Remove the saucepan from the fire, and add the eggs, one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness, not too soft, yet not too stiff, and only using the fourth egg if necessary. If the paste is too stiff, it will not rise properly ; and if too soft, it will spread and lose its shape. Add a few drops of flavouring, and, if time permits, cool before using. Suitable for eclaires, cream buns, and various fancy gateaux and fritters. Probable cost, 6 d. or Id. £ lb. flour

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