Petits Choux with Almonds

Ingredients

• £ pint water
• % lb. butter
• 5 oz. flour
• 2 oz. minced almonds
• A little almond essence
• £ pint cream
• 3 eggs

Method

1. 1

   Boil the water and the butter, then stir in the flour (sifted), stir well until it is a smooth thick paste, allow it to cook gently 5 minutes, when cool add the eggs gradually, first beating them thoroughly, and add almond essence.

2. 2

   Put into a forcing bag with a plain tube, and force on to a baking tin into small rounds; bake in a moderate oven 15 minutes, then lift out, brush over with egg, and thickly cover with the crushed almonds, put back in the oven for 20 minutes.

3. 3

   When cold put in each a little whipped cream flavoured with almond essence.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 39. The excerpt below is the record exactly as published.

PETITS CHOUX, with Almonds. £ pint water % lb. butter 5 oz. flour 2 oz. minced almonds A little almond essence £ pint cream 3 eggs

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