Choux-Paste - Defined and Recipe

Choux-Paste—Is the name of a batter made of a pint of water, eight ounces of lard or butter, nine ounces of flour and ten eggs. Water and lard is brought to the boil, flour then added all at once and worked over the fire till it is cooked into a smooth paste, allowed then to slightly cool, the eggs then beaten in one at a time; its consistency must be so that it will just fall off from a spoon; from it is prepared "Bell Fritters", "Queen Fritters", "Cream Puffs and Eclairs", "Spanish Puffs", "Pralines", "Croquenbouchees", "Choux Croutons", etc., etc.

Return to Top of Page

Epicurean Cooking Terms
GG Archives

Definitions, Usage, Recipes, Etc.

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives