Prepare a crust as before, which fill with some frangipane (No. 1295), in which you have put six ounces of sweet and one ounce of bitter almonds, blanched and chopped, put a band of paper round, bake three quarters of an hour, then take off the paper, wet the crust, sift sugar all over, and glaze with the salamander.
No. 1194. Pâté à Choux.
Put half a pint of water in a stewpan, with six ounces of butter, two ounces of sugar (pounded), with half a stick of vanille and a pinch of salt; when it begins to boil stir in three good spoonfuls of flour, keep stirring over the fire, keeping it cleared from the bottom of the stewpan, till becoming a toughish paste; take it off the fire, and stir in six or seven eggs one after the other, and work them well in; it is then ready; butter a baking-sheet and lay your paste upon it in round pieces nearly the size of a walnut,[15] egg over, and sprinkle white sugar in grains upon them, bake in a moderate oven, and when done and cold open a lid at the top, fill them with a jam or marmalade of some description, replace the lid, and serve dressed in pyramid upon a napkin. Half the quantity of this and following receipts may of course be made.
No. 1195. Petits Choux à la Crème.
Prepare your paste as in the last, place it in round balls upon your baking-sheet, egg over, sprinkle with sugar in grains, and bake them as in the last, then put two yolks of eggs in a stewpan, with a tablespoonful of sugar, a little chopped lemon-peel, and a few candied orange-flowers well pounded; mix well together, add a gill of boiling milk, stir over the fire till it thickens, place in a basin upon the ice, when cold, add a gill of whipped cream, mix well, fill your petits choux, and serve as in the last.
No. 1196. Petits Choux aux Amandes.
Proceed as above, but when they are baked cover lightly with a mixture of almonds and sugar, as directed for patisserie d’amandes (No. 1183); put them again in the oven till it has set and become crisp; when cold fill and serve as before.
No. 1197. Petits Choux à la Comtesse.
Prepare the paste as before, but lay it out upon your baking-sheet, in long pieces the size of your finger, egg and sugar over, bake as before, and when cold open them beneath and fill with the cream as above.