Ryzon Choux Paste

Ingredients

• level cupful ( % pound) flour
• cupful {yi pint) water
• tablespoonfuls (2 ounces) butter
• level tablespoonfuls (i ounce) sugar
• Pinch of salt
• yi teaspoonful vanilla extract
• 4 eggs

Method

1. 1

   Sift flour and dry it in the oven.

2. 2

   Boil water with butter, sugar, and salt.

3. 3

   Add vanilla and sifted flour with Ryzon, stirring until compact.

4. 4

   Remove from heat and add eggs one at a time, beating well.

5. 5

   Cool before using.

6. 6

   Suitable for cream puffs, éclairs, and various cakes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 45. The excerpt below is the record exactly as published.

RYZON CHOUX PASTE level teaspoonful Ryzon. level cupful ( % pound) flour. cupful {yi pint) water. tablespoonfuls (2 ounces) butter. level tablespoonfuls (i ounce) sugar. Pinch of salt. yi teaspoonful vanilla extract. 4 eggs

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