Pâte à Cassolette

Pastry Cups

Preparation info

  • Makes about


    • Difficulty


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.


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


  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