Jam Profiterolles

Ingredients

• half a pint of milk
• two ounces of butter
• an ounce of sugar
• a spoonful of orange-flower water
• sufficient flour to make a moderately stiff paste
• three beaten eggs

Method

1. 1

   Heat without boiling the milk, butter, and sugar.

2. 2

   When thoroughly blended, stir in the orange-flower water and sufficient flour to make a moderately stiff paste.

3. 3

   Next, add the beaten eggs, then form the paste into balls as large as a small orange, and bake them in a cool oven.

4. 4

   When crisp, take them out, and after cooling split each ball and fill the interior with jam or whipped cream.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 185. The excerpt below is the record exactly as published.

Jam Profiterolles. Heat without boiling half a pint of milk, two ounces of but- ter and an ounce of sugar. When thoroughly blended stir in a spoonful of orange-flower water and sufficient flour to make a moderately stiff paste. Next add three beaten eggs, then form the paste into balls as large as a small orange, and bake them in a cool oven. When crisp take them out, and after cooling split each ball and fill the interior with jam or whipped cream. Kleiner. Beat two whole eggs with the yolks of six others and a quarter of a pound of sifted sugar. When thoroughly blended stir in an ounce of melted butter with two tablespoonfuls of cream, and then work in nearly one pound of flour. If the eggs happen to be very small it will not be practical to use so much flour. Thoroughly knead and then roll out very thin, sprinkling a little more flour as you roll the paste. Cut into ob- long pieces from three to four inches in length, make a slit in the middle of each and twist one end through it. Throw into boiling fat and cook until they are a golden brown. Lemon Cheesecakes. INGREDIENTS. — Short paste, two pounds of loaf sugar, one- half pound of butter, twelve eggs, the grated rind of four lemons and the juice of six, finely-shredded candied peel. METHOD. — Put the sugar, butter, lemon rind and strained lemon juice into a stewpan, and stir until the sugar is dis- solved. Beat the yolks of eggs, add them to the contents of the stewpan, and stir and cook slowly until the mixture thick- ens. Let it remain in a cool dry place until required. Line the patty-pans with paste, three-quarters fill them with the preparation, add a few strips of candied peel, and bake for about twenty minutes in a moderately hot oven. Lemon Pudding, Baked. INGREDIENTS. — Four lemons, four ounces of castor sugar, two ounces of butter

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