Puffs Choux

Ingredients

• 10 units of water
• 2 of butter
• 2 of sugar
• a little salt
• as much flour as it will take up
• units unbeaten eggs

Method

1. 1

   Put water, butter, sugar, and a little salt on the fire to boil, then stir in as much flour as it will take up.

2. 2

   Stir well, and keep on the fire for three minutes.

3. 3

   Let the paste cool, and then lay it out in bits the size of a pigeon's egg, brush over with egg, and strew chopped almonds over.

4. 4

   Bake in a quick oven.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 231. The excerpt below is the record exactly as published.

2 of butter, 10 of milk ai.d water mixed ; as before, pricking with a fork neatly. The secret o^’ water-and-milk biscuit is beating the dough well and mak- ing it stiff. 332 The Complete Indian 25. Pepts Choux.— -1 his paste is the foundation for many little cakes and biscuits^ but it is a little troublesome to manage. Put 10 units of water, 2 of butter, 2 of sugar, and a little salt on the fire to boil, then stir in as much flour as it will take up, probably about 8 milts. Stir well, and keep on the fire for three minutes,' but do units unbeaten eggs

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