Basket Of Petits Choux A La Chantilli

The same paste again, only in this case make the choux very small, rolling them on the paste-board with a little flour; then bake them like- all others, but without glazing them. Next have some clarified sugar au casse, stick the point of a small skewer into the choux, and dip them one after another into the sugar. Stick all the choux together round a buttered mould of the shape of a basket; stick them well together, especially about the top, for it is ge-•nerally the upper part of the basket that is most liable to break. To make the handles, use the side of a stew-pan of the same circumference as the height of the basket, and stick some of the choux close to each other, to make the handles: next apply the handle to the basket, and stick it on, When ready to send up, pour some cream a la Chan-tilli into the basket, and then serve Up. If you pay strict attention, this entremet will have a pleasing appearance.

N. B. - You can follow your own taste with regard to the shape you give to the choux, and vary the moulds accordingly/either made into baskets, round ox oval, vases, etc. etc. Mind always to butter the moulds inside or outside; otherwise the sugar would stick, and the shape would not come out.

Choux En Biscuits, Dits Gateaux A La D'Artois

Take a pint of thin cream, which boil in a stew-pan large enough to contain four quarts, with a little salt, a little sugar, a pinch of orange-flower praline, and two ounces of fresh butter. When the cream has boiled, skim off the orange-flower. Take some dry flour that has been sifted through a silk sieve, and throw a handful into the boiling cream. If the cream can absorb more, put a little more to dry on the fire, and keep stirring with the wooden spoon till the paste no longer sticks to it. Next take five very fresh eggs, break three of them whole, one after the other, and stir quick; then throw in the yolks only of the other two, but as that is not sufficient to moisten your paste properly, add as much thick cream to it as the paste can imbibe. Do not make this paste too liquid; dress the choux on a baking sheet, with a spoon; give them the shape of an egg, dorez them, and put them into the oven, When they are baked, glaze them first with sugar; next use the salamander, and serve up hot.

N. B. - This method is quite plain, but it cannot be altered. You may sometimes stick two together with apricot marmalade between them.

Observation

When you have succeeded SO for as to make the pate royale well, it only requires a small share of abilities to produce an infinite variety of entremets. You may make a hole on the top, in the middle, and fill it with crime patissiere, and put it into the oven again. Another time, if you wish to make rocks, or croquantes, you manage to frame the doors or apertures, by erecting small choux one above another, in the shape of an arch them with chopped almonds, made green with the green of spinach, and dried. You may also shape them into sheaves. Make these choux very small, but long; then cut the point of one side, and with the sugar au casse, stick one against another round the dish, then stick another course close to the border of the dish, to strengthen the structure, so as to represent water-works. The choux are not to be of the same length in this case. With the point of a knife put a little melted sugar all along the sticks, to stick them together, properly. Fill the middle with frothed cream, which has been mixed with a little marasquino. If you should have a little sugar left, sprinkle it gently in a buttered mould to cover the cream, like a small sultane.

Pralinez.

Savoy Biscuits, Hot

Take a dozen fresh eggs, break them into a vessel, which is to be put into another containing some water nearly boiling. With these eggs mix a pound of superfine pounded sugar. Beat them well in the vessel which stands in the hot water. When you perceive that the eggs are no longer soft, put three quarters of a pound of flour into a silk sieve not very closely woven; mix the flour well with the eggs, which is done by shaking the sieve, then add about two spoonfuls of orange-flower water. If you only use lemon, put in a spoonful of cold water. Rub a mould over with butter; powder some sugar round, fill that mould with the preparation, powder some sugar over it, and bake it in an oven moderately hot. Ascertain with a little skewer whether the middle part is sufficiently baked, before you take it out of the oven. If the biscuit is not very large, it will be done in three quarters of an hour. Biscuits, like other pastries of a large size, require the oven not to be too hot, and therefore they must be kept in a longer time.