Choux with Coffee Icing
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 342. The excerpt below is the record exactly as published.
Choux with Coffee Icing (a la Comtesse).- Butter a baking-sheet, with a fork drop on it pieces of Choux paste about the size of fowls’ eggs, and bake them in a quick oven till crisp. When cooked, cut a small piece out of the bottom of each piece of paste, and scoop out a little of the paste to form a hollow. Prepare some very stiff coffee icing, and dip the pieces of paste in it, giving them a good coating ; then stand them on a wire tray, and dry in the screen. Whip f pint of cream
Cook this with the app: pantry check, scaling, and the assistant.