4321 Chou Paste

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 1 litre ( pt or U.S. cups) water
  • 375 g (13 oz) butter
  • 15 g (½ oz) salt
  • 25 g (1 oz) sugar
  • 500 g (1 lb 2 oz) sifted flour
  • 16 medium eggs
  • 1 tbs orange flower water.


    Place the water, salt, sugar and butter in a pan and bring to the boil.

    Remove from the fire, add the flour and mix it in with a wooden spoon. Replace on the stove and continue to mix until the paste leaves the spoon clean and small beads of moisture appear on the surface of the paste.

    Remove from the heat and mix in the eggs one at a time mixing each in thoroughly before adding the next. When the eggs have all been incorporated, finish with the orange flower water.