Petit Choux Pastry

Ingredients

• Put in a saucepan \ pint of water
• 2 oz. of butter
• 5 oz. of Hungarian flour
• three whole eggs
• the yolk of a fourth

Method

1. 1

   Put in a saucepan \ pint of water and 2 oz. of butter.

2. 2

   When boiling, stir in 5 oz. of Hungarian flour.

3. 3

   Cook over the fire for ten minutes, stirring all the time.

4. 4

   Remove the saucepan off the fire and break in one by one three whole eggs and the yolk of a fourth.

5. 5

   This paste should now be laid out on a baking-sheet in small pieces the size of an egg, egged over with a brush, and sprinkled with finely-chopped almonds mixed with castor sugar.

6. 6

   Bake in a moderate oven till a light brown and serve filled with whipped cream.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 58. The excerpt below is the record exactly as published.

Petit Choux Pastry. Put in a saucepan \ pint of water and 2 oz. of butter. When boiling, stir in 5 oz. of Hungarian flour. Cook over the fire for ten minutes, stirring all the time. Remove the wucepan off the fire and break in one by one three whole eggs and the yolk of a fourth

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