The remaining two-thirds of each mould become covered when the paste rises owing to fermentation.
Proceed in the same way for Savarins which are to be kept dry, for fruit crusts or other uses; but then the sprinkling of the moulds with almond may be omitted.
[2372—PÂTE A BABA]
Quantities: One lb. of flour; one-half lb. of butter; seven eggs; two-thirds oz. of yeast; one-fifth pint of milk; one-third oz. of salt; two-thirds oz. of sugar; three oz. of currants and sultanas in equal quantities.
Procedure: Proceed exactly as for Savarin paste, and add the currants and sultanas at the last with the sugar. In moulding, [701] ]a few pipped Malaga raisins may be laid on the bottom of the moulds. As in the case of the Savarin, the paste should only fill one-third of the mould.
[2373—ORDINARY PÂTE A CHOUX]
Quantities.—One pint of water; eight oz. of butter; one-third oz. of salt; one oz. of sugar; one lb. of sifted flour; sixteen fair-sized eggs, and a tablespoonful of orange-flower water.
Procedure.—Put the water, butter, salt, and sugar in a saucepan and boil. When the liquid boils and rises, take the saucepan off the fire; add the flour, and mix. Return the saucepan to a moderate fire, and stir the paste until it ceases to stick to the spoon, and the butter begins to ooze slightly.
Take the saucepan off the fire; add the eggs, two at a time, taking care to mix each couple thoroughly with the paste before inserting the succeeding couple. When all the eggs have been absorbed, finish the paste with orange-flower water.