vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puff or Choux Paste
From Boston Cooking-School cook book, 1896
Serves 2
Cream Puffs or Cream Cakes. Shape on buttered cooky sheet by dropping from spoon or using pastry bag and tube. Bake until free from beads of moisture (40 to 45 minutes), in moderately hot oven (375° F.). If in doubt, remove one from oven to test.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 292. The excerpt below is the record exactly as published.
CREAM PUFF OR CHOUX PASTE ; V4 cup butter ¥ cup bread flour Ys cup boiling water 2 eggs, unbeaten
Cook this with the app: pantry check, scaling, and the assistant.