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5–6
helpingsEasy
10 min
Published 1861
Make choux pastry: sift the flour and salt. Put the water and fat in a saucepan and when the fat has melted bring to boiling-point. Add the sifted flour all at once and beat well over the heat until the mixture leaves the sides of the pan —about 1 min. Allow to cool slightly and add the beaten eggs gradually and then vanilla essence to taste, beating well.
Heat the deep fat until it is