325 General Purpose Chou Paste

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1 litre ( pt or U.S. cups) water in a pan with 200 g (7 oz) butter and 10 g ( oz) salt. Bring to the boil and add, away from the heat, 625 g (1 lb 6 oz) sifted flour; mix well together, replace on the heat and stir until the paste leaves the side of the pan clean.

Remove from the heat, allow to cool slightly then add 12–14 eggs according to size, mixing them in well, one or two at a time.

This Chou Paste is more frequently used in the preparation of Pommes à la Dauphine and Gnocchi etc. and should be much firmer in texture than the ordinary Chou Paste used in pastry work.