Little Choux with Apricots from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
For the choux paste put half a pint of water in a pan with a quarter of a pound of butter and two ounces of castor sugar; when it boils mix into the pan five ounces of fine-sifted flour, stir quick...
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Cooking tools:
- Saucepan
Ingredients
- butter
- water
- sifted flour
- castor sugar
- paste
- maraschino
- whipped cream
- rose
- cream
- whole egg
- apricot
- whole eggs
- vanilla essence
- egg
- walnut
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