Chocolate Profiteroles. (Profiteroles au Chocolat.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

choux paste

choux paste as in foregoing recipe

for brushing

whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

Make a choux paste as in foregoing recipe and force it out from the bag on to a dry baking tin in shapes about the size of a small button mushroom, brush over with whole beaten up egg and put them into a moderate oven to bake for twenty-five to thirty minutes.
When cooked make a small hole with a little knife in the under part of the choux, and by means of a forcing bag with a small plain pipe fill each with pastry

Original Text

Chocolate Profiteroles.
(Profiteroles au Chocolat.)
Make a choux paste as in foregoing recipe and force it out from the bag on to a dry baking tin in shapes about the size of a small button mushroom, brush over with whole beaten up egg and put them into a moderate oven to bake for twenty-five to thirty minutes. When cooked make a small hole with a little knife in the under part of the choux, and by means of a forcing bag with a small plain pipe fill each with pastry

Notes

—