1294. PROFITROLLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 profitrolles
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
profiterolles
custard
to finish custard
optional flavouring
Instructions (7)
  1. Prepare two dozen petits-choux as directed in the first part of the foregoing article.
  2. When they are baked and have become cold, cut a circular piece from the top of each, about the size of a shilling.
  3. Put the yolks of four eggs into a small stewpan, with two ounces of pounded sugar, a good table-spoonful of flour, two ounces of grated chocolate, and a very little salt.
  4. Mix these well together with half a pint of cream, add a small pat of butter, then stir the whole over the stove-fire, and allow it to boil for about ten minutes.
  5. This custard should now be passed through a tammy (with pressure) into a basin, and when it has become cold, three table-spoonfuls of whipped cream should be added.
  6. Then serve.
  7. This custard may also be flavoured either with lemon, orange, vanilla, orange-flower, or any kind of liqueur; in which case the chocolate must be omitted.
Original Text
1294. PROFITROLLES. PREPARE two dozen petits-choux as directed in the first part of the foregoing article; when they are baked and have become cold, cut a circular piece from the top of each, about the size of a shilling; then, fill them with some custard prepared as follows:—Put the yolks of four eggs into a small stewpan, with two ounces of pounded sugar, a good table-spoonful of flour, two ounces of grated chocolate, and a very little salt; mix these well together with half a pint of cream, add a small pat of butter, then stir the whole over the stove-fire, and allow it to boil for about ten minutes; this custard should now be passed through a tammy (with pressure) into a basin, and when it has become cold, three table-spoonfuls of whipped cream should be added; then serve. This custard may also be flavoured either with lemon, orange, vanilla, orange-flower, or any kind of liqueur; in which case the chocolate must be omitted.
Notes
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