Petit Choux

Ingredients

• 5 ozs. of flour
• 1 oz. of butter
• 1 pint of water
• 4 yolks of eggs
• 3 whites of eggs
• f pint of rich cream
• 1 oz. of sugar
• J saltspoonful of vanilla

Method

1. 1

   Put the butter and water on the fire in a small saucepan, when boiling dust in the flour and beat over the fire for three minutes, take off and drop in the eggs one by one.

2. 2

   Mould into shapes with two dessertspoons and bake for one hour in a slow oven; cover with icing and fill with cream sweetened and flavoured.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 32. The excerpt below is the record exactly as published.

1 pint of water ;; ^ lb. of pounded sugar ; 2 lemons ; 2 tablespoonfuls ofi brandy. Simmer half an ounce of isinglass in a pint of water three-quarters of an hour, and when cold add! half a pound of pounded sugar, the rind of one lemon grated and the juice of two, two tablespoonfuls of brandy and the white of one egg previously beaten to a froth. Whisk all the ingredients well together.’ Pour into a mould and do not turn out till next day. Nougat Baskets. Fob Six Pebsons. — J lb. of almonds ; J lb. of sifted sugar 2 2 ozs. of butter ; | pint of cream ; J saltspoonful ofi vanilla. Blanch half a pound of almonds and cut each] lengthways into narrow pieces, lay them on a dish in front of the fire to get dry. Melt in a pan a quartei* of a pound of sifted loaf sugar, and when it is a lighb brown mix in the almonds. You will have a soft paste which will harden when cold. Make somet small moulds very hot and butter them well inside, putl some of the mixture into them, and with the handlei of a teaspoon which has been well buttered spread iti round the mould as thinly as possible. When cold turn out and send to table with some sweetened whipped and vanilla-flavoured cream in each one. Make a handle to the baskets by twisting some off I SAVOURIES AND SWEETS. 75 I j I I :lie sugar mixture and bending it into shape across • Ihe top of each mould, or by using a little cut . iingelica. Apple Rings. A delicious dish, to he eaten cold. For Six Persons. — 1 quart of apples ; the weight of the i[pplesin sugar; f pint of water; 1 lemon; a few drops of oochineal. Take equal weight of apples and loaf sugar; I '-leel and core the apples and cut them in rings not (00 thin. Put the sugar in a preserving pan with little water to prevent it from burning, and boil a [luarter of an hour. Take off the scum, lay the ij.pple rings carefully into the syrup with some lemon mice and peel added for flavouring, bring it to the v)oil once, and let it stand and simmer for five hours. \lemove the apple, place in a glass dish, colour the i i^yrup with a bttle cochineal, strain and pour over the I’.pples. Let it stand till cold and serve. Stewed Quinces. For Eight Persons. — 8 quinces; the same weight of sugar ; pint of water. Take equal weight of fruit and loaf sugar. Boil i /'our quinces in water till rather tender ; take them out, peel, core, and quarter them. Boil the sugar Kvith a little water for a quarter of an hour, remove from the fire, put in the fruit, and allow to siminer, :out not boil, for from five to six hours. No colouring ^s required. Take out the quinces, lay them regu- larly in a dish, and pour the syrup over them. Serve “•iold. 76 SAVOURIES AND SWEETS. Petit Choux. For Eight or Ten Persons. — 5 ozs. of flour ; 1 oz. of butter ; \ pint of water; 4 yolks of eggs ; 3 whites of eggs ; f pint of rich cream; 1 oz. of sugar; J saltspoonful of vanilla

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