Ordinary Pate a Choux

Ingredients

• One pint of water
• eight oz. of butter
• one-third oz. of salt
• one oz. of sugar
• one lb. of sifted flour
• sixteen fair-sized eggs
• a tablespoonful of orange-flower water

Method

1. 1

   Put the water, butter, salt, and sugar in a saucepan and boil.

2. 2

   When the liquid boils and rises, take the saucepan off the fire; add the flour, and mix.

3. 3

   Return the saucepan to a moderate fire, and stir the paste until it ceases to stick to the spoon, and the butter begins to ooze slightly.

4. 4

   Take the saucepan off the fire; add the eggs, two at a time, taking care to mix each couple thoroughly with the paste before inserting the succeeding couple.

5. 5

   When all the eggs have been absorbed, finish the paste with orange-flower water.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 401. The excerpt below is the record exactly as published.

ORDINARY PATE A CHOUX Quantities.—One pint of water; eight oz. of butter; one-third oz. of salt; one oz. of sugar; one Ib. of sifted flour; sixteen fair- sized eggs, and a tablespoonful of orange-flower water

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