1293. PETITS-CHOUX, WITH CARAMEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Prepare these as the above, except that they must be rolled and baked in the form of round balls which, when done, should be about the size of an egg.
  2. Mix together on a plate about two ounces of roughly-chopped pistachios, a few cleaned currants, and an equal proportion of loaf sugar, chopped small.
  3. Boil about four ounces of sugar.
  4. Dip each petits-choux slightly in this boiled sugar-caramel.
  5. Gently roll the dipped petits-choux in the prepared pistachios, &c., so as to mask its surface with these.
  6. When the whole have been thus passed in the sugar-caramel, allow them to cool previously to dishing them up.
Original Text
1293. PETITS-CHOUX,* WITH CARAMEL. PREPARE these as the above, except that they must be rolled and baked in the form of round balls which, when done, should be about the size of an egg. About two ounces of roughly-chopped pistachios, a few cleaned currants, and an equal proportion of loaf sugar, chopped small, should be mixed together on a plate; then boil about four ounces of sugar, first dipping each petits-choux slightly in this, then gently roll in the prepared pistachios, &c., so as to mask its surface with these. When the whole have been thus passed in the sugar-caramel, allow them to cool previously to dishing them up. * Pronounced by English cooks, "Petty-shoes."
Notes
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