Ingredients Jump to Instructions ↓

  1. 9 Portions

  2. 1 cup water

  3. 4 tablespoons vegetable batter

  4. 1 cup white flour

  5. 4 eggs

  6. A few grains of salt

Instructions Jump to Ingredients ↑

  1. Add the salt and the butter to the water, and bring to a boil.

  2. Add the flour all at once, stir rapidly and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly.

  3. Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick.

  4. Brush off from the tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color.

  5. Let cool, split open in the side, and fill with whipped cream, or with the following cream filling.

  6. Cream Filling 1 cup hot milk 3 tablespoons flour 2 tablespoons honey or sugar 1 egg 1/2 teaspoon vanilla flavor A few grains of salt Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cool for 15 minutes.

  7. Beat the egg, the squar and the salt together slightly; then pour in gradually the hot cream, stirring constantly.

  8. Return to the fire, and stir until it thickens, but do not boil.

  9. Remove, add the vanilla, and let cool.


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