1291. SPANISH CAKES, PETITS-CHOUX

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (4)
  1. Put the water, butter, sugar, and salt, into a stewpan on the fire, and as soon as these begin to boil, withdraw the stewpan from the fire, and add the flour; stir the whole well together with a wooden spoon over the stove-fire for about three minutes; by which time the ingredients should present the appearance of a soft compact paste.
  2. The essence of orange (or any other kind of flavour) should now be added, and also one egg; incorporate these with the paste, then mix in the other two eggs, and if the paste should be stiff, another egg, or a yolk only, may be added.
  3. This paste should now be laid out on a baking-sheet in small round balls, the size of a pigeon’s egg; spread over with a paste-brush, some chopped almonds mixed with a spoon-ful of pounded sugar, and a very small quantity of white of egg) strewn upon them, with some sifted sugar shaken over, and then baked of a very light colour.
  4. These cakes may be served plain, or garnished inside with cream or some kind of preserve.
Original Text
1291. SPANISH CAKES, PETITS-CHOUX. Ingredients required:—Half a pint of milk or water, four ounces of butter, two ounces of sugar, five ounces of flour, three eggs, a few drops of essence of orange, a very little salt, and two ounces of chopped almonds. Put the water, butter, sugar, and salt, into a stewpan on the fire, and as soon as these begin to boil, withdraw the stewpan from the fire, and add the flour; stir the whole well together with a wooden spoon over the stove-fire for about three minutes; by which time the ingredients should present the appearance of a soft compact paste. The essence of orange (or any other kind of flavour) should now be added, and also one egg; incorporate these with the paste, then mix in the other two eggs, and if the paste should be stiff, another egg, or a yolk only, may be added. This paste should now be laid out on a baking-sheet in small round balls, the size of a pigeon’s egg; spread over with a paste-brush, some chopped almonds mixed with a spoon-ful of pounded sugar, and a very small quantity of white of egg) strewn upon them, with some sifted sugar shaken over, and then baked of a very light colour. These cakes may be served plain, or garnished inside with cream or some kind of preserve.
Notes
—