Recipes > Desserts > Petit Choux

Petit Choux


  • 5 ounces of flour
  • 2 ounces of butter
  • 3 ounces of castor sugar
  • 3 whole eggs
  • 1/2 pint of water


Rub the flour through a sieve.

Put the butter and water on to boil.

When boiling, stir in the flour and sugar.

Beat well over the fire, until the mixture leaves the sides of the saucepan, then remove the saucepan from the fire and beat in three eggs.

Shape like eggs, with two dessertspoons and a knife dipped in hot water.

Lay the pastry on a greased baking-sheet, and bake in a moderate oven for one hour.

To serve, open the cakes at the side and insert a little whipped cream or preserve.

Decorate by brushing them over with white of egg, or a syrup of sugar and water, and sprinkle with chopped pistachio kernels, grated cocoa-nut, or hundreds and thousands.


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The Skilful Cook (1905).

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