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Alma Lach

Pâte à Cassolette

Pastry Cups

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Preparation info
  • Makes about

    48

    .
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

A special cassolette form is necessary to make these. It is available at specialty shops, is inexpensive, and is easy to work with.

Ingredients

  • 1 cup sifted flour
  • 1 whole egg
  • 1 egg yolk

Method

  1. Put flour, egg, yolk, and salt into a small mixing bowl. Blend with a whisk or hand beater, while adding the milk. Do not whip the mixture, just mix.
  2. Heat about 3 inches of oil to 380 degrees. Place cassolette iron in the oil to get hot. When hot, drain oil from iron

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