Petits Choux

Ingredients

• Half a pint of Water
• Two ounces of Butter
• Four ounces of Flour
• One Yolk
• two whole Eggs
• Essence of Vanilla or Orange
• A little Salt

Method

1. 1

   Boil water, butter, and salt.

2. 2

   Add flour, stir until a soft paste.

3. 3

   Add flavoring and eggs, bake until light brown.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 62. The excerpt below is the record exactly as published.

Two ounces of Butter. Two ounces of Flour. Two ounces of Parmesan Cheese. One ounce of Cheddar Cheese. Yolk of one Egg. Salt and Cayenne. One dessertspoonful of Water. Put the flour on a paste-board, sprinkle in a little salt and cayenne, and rub in the cheese, grated, and the butter ; mix all these together with the yolk of an egg and the water into a smooth stiff paste. EoU this out into a strip one eighth of an inch thick and five inches long ; cut this into strips of equal sizes, also some rings. Grease a baking sheet, put the straws and rings on it, and bake in a hot oven ten minutes till they are a pale brown. For serving, stand the straws through the rings like a bundle of sticks. 0 194 Hian^OLASS OOOKERt* Flaky Crust. Ingredients, Three-quarters of a pound of Flour. Half a pound of Butter. Salt. Put the flour and a little salt into a basin and inix to a stiff paste with about a gill of cold water. Put this on a paste-board and roll it out to a thin sheet. Divide the butter into three equal portions ; take one portion and spread it over the paste with a knife, sprinkle a little flour over it, fold it in three, and roll it out ; repeat this twice. When all the butter is rolled in, roll out the paste to the size required for a fruit tart or an open tart, and it is ready for use. Genoese Pastry. Ingredients, Seven Eggs. Eight ounces of Castor Sugar. Six ounces of Butter. Six ounces of Flour, sifted. Put the eggs and sugar into a basin ; stand tile baSin over a stewpan of boiling water, and whip well for twenty minutes. Take a cake-tin and line it with kitchen paper ; melt the butter, and grease both cake-tin and paper with some of it ; when the eggs and sugar are sufficiently whipped. 195 stir into them the flour and the remainder of the melted butter. Turn the mixture into the pre- pared tin, and bake in a moderate oven for about thirty minutes. Petits Choux. Ingredients. Half a pint of Water. Two ounces of Buttel*. Four ounces of Flour. One Yolk and two whole Eggs. Essence of Vanilla or Orange. A little Salt

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