Petits Choux
From The exhibition cookery book, 1900
These petits choux may be served plain, dredging them over with fine castor or icing sugar, or the tops may be covered with liquified jam, and sprinkled over with chopped almonds, pistachio nuts or dessicated cocoanut.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 37. The excerpt below is the record exactly as published.
t the yolks of eggs and castor sugar into a basin, and stir them with a wooden spoon to a thick cream. Lightly stir in the flour, and add the whites whipped to a stiff froth. Flavour with vanilla. Place in a buttered omelet- pan, and bake in a quick oven for ten minutes. Turn out; place the jam in centre, and fold over. 191. i pint boiling water 5 oz. sugar LEMONADE. 1 lemon Put the thinly peeled lemon rind, the lemon juice, and sugar into a jug and pour the boiling water over. Cover and let cool, then strain and serve. A little more sugar may be added if needed. Great care must be taken in peeling the lemon very thinly, and to remove white skin afterwards, otherwise the lemonade will be bitter. 192. EGG WINE. 1 egg 1 glass sherry 2 lumps of sugar 2 pint boiling water Beat the egg up well, add the sugar and sherry. Pour the boiling water on to the egg. Return to the saucepan, and stir till it thickens. Do not boil or it will curdle. Serve. If liked it can be served when the boiling water is poured on, and need not be cooked in the saucepan. 193. BARLEY WATER. 2 ozs. pearl barley j 2 lumps of sugar Eind of 1 lemon I 1 pint boiling water Peel the lemon rind very thinly. Wash the barley well in several waters. Put the barley, sugar, and lemon rind 94 THE EXIIIHITION COOKERY JJOOK. in a jug, pour the boiling water over, and keep the infusion covered as tightly as possible. When cold strain and serve. This is thin barley water. For THICK BARLEY WATER proceed in the same way, but allow the barley to simmer in the water for at least one hour. Then strain and serve as above directed. The barley can be used a second time, but it is then not quite so nourishing. 194. LIGHT INVALID CAKES. 2 ozs. butter 2 eggs 1 oz. coi’ntlour (B. and P.'s patent) 3 ozs. castor sugar 2 ozs. flour 1 teaspoonful Paisley Hour (B. and P.’s) Cream the butter and sugar together ; beat in the eggs ; add the cornflour and Paisley flour. Bake in well buttered patty pans or small dariole moulds for about fifteen minutes. THE EXHIlHTlU^Sr COOKERY EOOK. 95 PASTRY AND CAKES. PETITS CTIOUX. 195- 1 gill Avater A pinch of salt The j'olks of 2 eggs and the Avhite of 1 egg 1 oz. butter 2 ozs. Vienna flour (sifted) I teaspoonful castor sugar A few drops of vanilla essence or other suitable flavouring Put the water and the butter in a stew-pan and boil up. Stir the flour into the boiling liquid, and continue stirring with a wooden spoon till a smooth and soft paste is obtained. Remove the pan from the fire ; when the contents have cooled a little stir in the yolks and white of eggs ; do this very gradually, and beat the paste up well. Now add a tiny pinch of salt, the sugar, and the flavouring essence. Drop the paste in tea or dessertspoonfuls on to a buttered baking sheet about an inch apart, and bake a light brown colour in a moderate oven. Take up, and place them on a sieve to cool. These petits choux may be served plain, dredging them oyer with fine castor or icing sugar, or the tops may be covered with liquified jam, and sprinkled over with chopped almonds, pistachio nuts or dessicated cocoanut. 196. PETITS CHOUX A LA CREME. Prepare the choux as above stated, when baked make an incision, and scoop out some of the soft part of the interior of each choux, fill them with whipped and slightly sweetened cream, or with chocolate cream, then dredge with fine sugar, and serve. gb 'mt: KXHIJSITIOX COOKEIfY BOOK. 197. ECLAlRvS. Make a choux paste as for “ petits choux.” Shape the paste on a floured board to small fingers, range them on a buttered baking sheet and bake in a moderate oven from 15 to 20 minutes. When baked take up the cakes and let cool, then slit one side of each, scoop out a little of the interior, and fill the cavities with whipped cream, custard, or jam. Cover each with chocolate or coffee icing. 198. WHIPPED CREAM. Pour the cream into a clean cool basin; whip (at first gently) until light and frothy. When required for sweet dishes, mix in lightly a little plain castor or vanilla flavoured sugar. When whipped sufficiently put the cream on to a hair sieve, and stand in a cool place or on the ice until required. 199. CHOCOLATE CREAM. For filling pastry, or for serving with jellies, fruit compots, etc. Whip about half a pint of double cream till stiff, add about one ounce of Van Houten’s chocolate, finely grated, and a tablespoonful of icing sugar. Flavour with a few drops vanilla essence, and use as required. 200. GENOISE CAKE. () eggs 6 ozs. butter The thin rind of half a lemon, finely chopped i lb. castor sugar 6 ozs. fiour 'IHE EXHIBITION COOKERY BOOK. 97 Break the eggs into a basin or into a copper egg bowl, beat up with a whisk and add the sugar. Whisk these together over a stew-pan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted) ; lastly add the lemon rind. Pour this mixture into a well buttered saute-pan and bake in a moderately heated oven from 25 to 30 minutes. Turn out, let cool, and use as required. 201. SPONGE CAKES. 6 ozs. flour j 6 ozs. castor sugar 6 yolks aucl 4 whites of eggs A gill of milk Sift the flour and put it in front of the fire to dry. Cream the sugar and egg-yolks, and beat or whisk for at least twenty minutes. Now add the milk and the flour, together with the whites of eggs, which have been whisked to a stiff froth ; the flour and egg-whites must be whisked in very lightly and by degrees. Three parts fill some well buttered and sugared or floured sponge cake moulds, and bake in a moderately heated oven for about thirty minutes. 202. PLUM CAKE. 8 ozs. flour J oz. Paisley flour (B. and P.’s) 4 ozs. castor sugar 2 ozs. currants 5 ozs. butter 5 gill milk 1 oz. mixed peel 2 ozs. raisins or sultanas h teaspoonful ground cinnamon 2 eggs Put the sugar into a basin, beat well with the two yolks of eggs, dissolve the butter ; whisk the whites of eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.