Little Choux with Apricots. (Petits Choux aux Abricots.)

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 (10)
choux paste
glaze
filling
icing
cream decoration
Instructions (14)
  1. Put half a pint of water in a pan with a quarter of a pound of butter and two ounces of castor sugar.
  2. When it boils mix into the pan five ounces of fine-sifted flour, stir quickly and mix well.
  3. Let the pan stand on the stove for ten minutes for the contents to cook.
  4. Let the mixture cool.
  5. Mix in by degrees three whole eggs and a little vanilla essence.
  6. Work the paste well with the egg.
  7. Put it in a forcing bag with a plain tin pipe, and press it out to about the size of a large walnut on to baking tins.
  8. Glaze over with a whole egg beaten up.
  9. Bake for about twenty minutes to half an hour.
  10. When cool, split in halves and place in the half of an apricot.
  11. Close the paste up again and glaze over with marsaschino icing.
  12. Let this cool and ornament it with thickly whipped cream sweetened and flavoured with vanilla.
  13. Use a rose pipe and bag for the cream, and form a rose on the top of each with it.
  14. Serve on a dish-paper or napkin.
Original Text
Little Choux with Apricots. (Petits Choux aux Abricots.) For the choux paste put half a pint of water in a pan with a quarter of a pound of butter and two ounces of castor sugar; when it boils mix into the pan five ounces of fine-sifted flour, stir quickly and mix well, and let the pan stand on the stove for ten minutes for the contents to cook. Let the mixture cool, and then mix in by degrees three whole eggs and a little vanilla essence; work the paste well with the egg, and put it in a forcing bag with a plain tin pipe, and press it out to about the size of a large walnut on to baking tins. Glaze over with a whole egg beaten up, and bake for about twenty minutes to half an hour; when cool, split in halves and place in the half of an apricot; close the paste up again and glaze over with marsaschino icing; let this cool and ornament it with thickly whipped cream sweetened and flavoured with vanilla. Use a rose pipe and bag for the cream, and form a rose on the top of each with it. Serve on a dish-paper or napkin.
Notes
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