Choux Paste from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pint of water into a stewpan with four ounces of butter and two ounces of castor sugar, bring to the boil, then mix into it five ounces of fine flour that has been rubbed through a sieve...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
Ingredients
- whole eggs
- essence of vanilla
- castor sugar
- fine flour
- butter
- water
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