Choux (Scalded) Dough Without Yeast
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 1 1/4 stakan water
- 3/8 funt butter
- 3 stakan wheat flour
- 4 eggs
- salt
Instructions
- Boil water and butter, stir in flour off the heat, and beat in eggs/yolks and salt.
- Form pirozhki or cover a pate and bake; do not glaze with egg.