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Choux or Cream Cakes


Make some pate a choux: have a buttered bakepan, and drop the paste upon it in the same way as you drop the beignets; glaze with egg, and bake in an oven at about 380 deg. Fahr. When baked and cold, make a cut on one side, about two-thirds through, the cut to be horizontal, a little above the middle, then, by raising the top a little, fill the cake, which is hollow, with one of the following creams: whipped, Chantilly, cuite, frangipane, or legere; dust with sugar, and serve.

The same, with Almonds

Blanch sweet almonds and cut them in small strips, lengthwise; then, when the choux are in the bakepan and glazed with egg, spread the almonds all over, bake, fill, and serve as the above.


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Hand-Book of Practical Cookery (1884).

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