Choux Paste

Method

Put half a pint of water into a stewpan with four ounces of butter and two ounces of castor sugar, bring to the boil, then mix into it five ounces of fine flour that has been rubbed through a sieve, stir well together and then stand on the stove to cook for ten minutes, occasionally stirring it; when cooked remove from the stove and let the mixture cool, then mix in by degrees three whole eggs and six or eight drops of essence of vanilla, and use.

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