When quite cold shape the paste into small balls, and lay
them on a buttered baking-sheet, leaving a short space
between. Brush them over with a paste-brush dipped in
beaten egg, put them in a moderate oven, and bake for
three-quarters-of-an-hour. Blanch and chop coarsely fib. of
pistachio-kernels, and mix them with 4oz. of well-washed
and dried currants and 4oz. of coarsely-crushed loaf sugar.
Put fib. of caster sugar into a saucepan, and stir it over
the fire until browned ajid somewhat like treacle in consis-
tency. When the Choux are cooked, take them on the point
of a skewer, one at a time, dip them in the caramel, and
then roll them in the pistachio mixture, giving' them a good
coating. Lay them out of hand on a wire sieve and leave
until cold. Arrange them on a dish over a folded napkin
or an ornamental dish-paper, and serve.
Choux with Coffee Icing (a la Comtesse).- Butter a
baking-sheet, with a fork drop on it pieces of Choux paste
about the size of fowls’ eggs, and bake them in a quick
oven till crisp. When cooked, cut a small piece out of the
bottom of each piece of paste, and scoop out a little of the
paste to form a hollow. Prepare some very stiff coffee
icing, and dip the pieces of paste in it, giving them a good
coating ; then stand them on a wire tray, and dry in the
screen. Whip f pint of cream✪ Choux with Coffee Icing to a stiff froth, mix some
of the coffee icing with it, fill a paper cornet with the mixture,
and force it into the hollow of each piece of pastry ; then
fix in the pieces that were cut out, pile them pyramid fashion
on a fancy dish, and serve.
Sfiil
Clioux Crisped (Pralines) with Almonds or Filberts. —
Pour 1 breakfast-cupful each of water and milk into a sauce-
pan with 2oz. of butter, and bring them to the boil ; then
remove the pan from the fire, and work in sufficient flour to
form a softish paste. Place the saucepan back on the fire,
stir until all the lumps are
broken up and the paste is per-
fectly smooth, and let it dry over
the fire for a few minutes ; then
mix in loz. of butter and two
eggs, and stir these well in,
next adding 3oz. of crushed loaf
sugar, two eggs, a little salt,
1 table-spoonful of orange-flower
water, and 2 table-spoonfuls of
whipped cream. Form the paste
into small cakes, decorate them
with blanched and chopped al-
monds or filberts (see Fig.
465), brush them over with egg, dust with powdered
sugar, put them into a slack oven, and bake to a light
colour. Serve at once. In mixing the paste care must be
taken not to make it too thick.
Fig. 465. Chou Crisped
(Pralines) with Almonds
or Filberts.
it off in small pieces, and
✪ Choux Crisped (Pralines) with Almonds or Filberts
Page 342 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When quite cold shape the paste into small balls, and lay them on a buttered baking-sheet, leaving a short space between. Brush them over with a paste-brush dipped in beaten egg, put them in a moderate oven, and bake for three-quarters-of-an-hour. Blanch and chop coarsely fib. of pistachio-kernels, and mix them with 4oz. of well-washed and dried currants and 4oz. of coarsely-crushed loaf sugar. Put fib. of caster sugar into a saucepan, and stir it over the fire until browned ajid somewhat like treacle in consistency. When the Choux are cooked, take them on the point of a skewer, one at a time, dip them in the caramel, and then roll them in the pistachio mixture, giving' them a good coating. Lay them out of hand on a wire sieve and leave until cold. Arrange them on a dish over a folded napkin or an ornamental dish-paper, and serve.
Choux with Coffee Icing (a la Comtesse).- Butter a baking-sheet, with a fork drop on it pieces of Choux paste about the size of fowls’ eggs, and bake them in a quick oven till crisp. When cooked, cut a small piece out of the bottom of each piece of paste, and scoop out a little of the paste to form a hollow. Prepare some very stiff coffee icing, and dip the pieces of paste in it, giving them a good coating ; then stand them on a wire tray, and dry in the screen. Whip f pint of cream to a stiff froth, mix some of the coffee icing with it, fill a paper cornet with the mixture, and force it into the hollow of each piece of pastry ; then fix in the pieces that were cut out, pile them pyramid fashion on a fancy dish, and serve.
Choux Crisped (Pralines) with Almonds or Filberts. —
Pour 1 breakfast-cupful each of water and milk into a saucepan with 2oz. of butter, and bring them to the boil ; then remove the pan from the fire, and work in sufficient flour to form a softish paste. Place the saucepan back on the fire, stir until all the lumps are broken up and the paste is perfectly smooth, and let it dry over the fire for a few minutes ; then mix in loz. of butter and two eggs, and stir these well in, next adding 3oz. of crushed loaf sugar, two eggs, a little salt,
1 table-spoonful of orange-flower water, and 2 table-spoonfuls of whipped cream. Form the paste into small cakes, decorate them with blanched and chopped almonds or filberts (see Fig.
465), brush them over with egg, dust with powdered sugar, put them into a slack oven, and bake to a light colour. Serve at once. In mixing the paste care must be taken not to make it too thick.
Fig. 465. Chou Crisped (Pralines) with Almonds or Filberts.
it off in small pieces, and
Records on this page
Choux with Coffee IcingChoux Crisped (Pralines) with Almonds or Filberts