The 1901 Cookbook Archive
No. 1866 — Choux Puffs Filled with Cream or Béchamel
English historical translation of Molokhovets recipe No. 1866 from the 1901 Russian cookbook, retaining original methods and measures.
Bake dough No. 1864 in round buns and slice across.
Whip half a glass thick cream, drain it in a sieve to remove excess liquid, add a spoonful sugar and fill the buns.
Alternatively prepare sweet béchamel: stir the specified cream or milk in a saucepan and boil until thick, add lemon zest, vanilla, rose water or orange-flower water.
Beat in one or two yolks vigorously, rub through a sieve, fill the choux halves, reassemble and serve.
Historical editorial note: The source's béchamel quantities are incomplete or corrupted: it gives one teaspoon cream or milk and no flour amount. No missing ingredients have been invented.
Original source: Read Russian recipe No. 1866. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.