Egg and Cheese in Profiteroles

Ingredients

• a half cup water
• a half cup flour
• one tablespoon butter
• two eggs
• three tablespoons milk
• two tablespoons cream
• two tablespoons American cheese
• cayenne pepper and salt to taste
• one tablespoon butter

Method

1. 1

   Put butter in a saucepan with water, add flour, cook for three minutes; let cool.

2. 2

   When cold, add eggs one at a time, stirring five minutes after each.

3. 3

   Drop teaspoonfuls of batter into deep fat and fry on low heat.

4. 4

   For filling, scramble eggs with milk, cream, cheese, and seasonings.

5. 5

   Fill profiteroles and bake for two minutes before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 378. The excerpt below is the record exactly as published.

Egg and Cheese in Profiteroles CEuf au Fromage en Profiteroles A half cup water, a half cup flour, one tablespoon butter, two eggs. Put butter in a saucepan on the stove with water, add flour, cook three minutes; stand to get cold; when cold add one egg at a time, stirring five minutes after each addition; drop teaspoonfuls of the batter, fry in deep, warm fat, fry on a low fire and fill. Filling. Two eggs, three tablespoons milk, two tablespoons cream, two tablespoons American cheese, cayenne pepper and salt to taste

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