Choux Pastry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


For Cream Buns, Cream Puffs and Eclairs

  • 4 oz. plain floor
  • ½ pt. water


Sift and warm the flour. Place water, salt and fat in a pan, and bring to boiling–point. Remove from heat, add flour all at once and beat well (using a wooden spoon) over the heat again, until it becomes a smooth soft paste and leaves the sides of the pan clean. Remove from the heat, add vanilla and egg yolk immediately and beat well. Add the other two eggs one at a time, beating thoroughly bet