No. 1864 — Choux Petits Choux
English historical translation of Molokhovets recipe No. 1864 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two thirds glass melted fresh butter, one and a half glasses cold water and half a teaspoon salt to a boil.
Add one and a half glasses flour at once and stir energetically until the dough comes away from the pan.
Remove from heat and beat in six eggs one at a time, while the paste is still hot, until very smooth; alternatively cool before adding eggs and beat for longer.
Immediately arrange small heaps on a lightly buttered baking sheet, optionally making holes with a damp finger to resemble little pretzels.
Sprinkle with sugar and bake about fifteen minutes. The recipe makes twenty-four.
For flavour add lemon zest and sprinkle with a quarter glass finely chopped almonds. Serve as dessert or with tea or coffee.
To provide
½ pound butter 1½ glasses flour | 6 eggs and ¼ glass almonds 6 sugar lumps |