Petits Choux aux Abricots

Ingredients

• half a pint of water
• a quarter of a pound of butter
• two ounces of castor sugar
• five ounces of fine flour
• three whole eggs
• a little vanilla essence

Method

1. 1

   In a stewpan, combine water, butter, and sugar; bring to a boil.

2. 2

   Mix in flour, stir quickly, and let cook for ten minutes.

3. 3

   Cool, then mix in eggs and vanilla.

4. 4

   Pipe onto baking tins, glaze with egg, and bake for 20-30 minutes.

5. 5

   Fill with apricot halves.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 83. The excerpt below is the record exactly as published.

Petits Choux aux Abricots. ( By kind permission of Mrs. A. B. Marshall.) For the choux paste put half a pint of water into a stewpan with a quarter of a pound of butter and two ounces of castor sugar ; when it boils mix into the pan five ounces of fine flour, stir quickly and mix well, and let the pan stand on the stove ten minutes for the con- tents to cook. Let the mixture cool, and then mix in by degrees three whole eggs and a little vanilla essence

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