The 1901 Cookbook Archive
No. 1867 — Choux Puffs with Chocolate Béchamel
English historical translation of Molokhovets recipe No. 1867 from the 1901 Russian cookbook, retaining original methods and measures.
Bake round choux puffs from No. 1864 as in No. 1866.
Prepare chocolate béchamel from two teaspoons butter, one third glass flour, an eighth to quarter pound grated chocolate, two or three sugar lumps, and enough milk or water to thin.
Cook while stirring until thick; optionally sieve and cool.
Coat the puffs with chocolate sauce, dry gently in the oven and serve.
Original source: Read Russian recipe No. 1867. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.