Puffs and Piped Choux Paste
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g water
- g Hungarian or very fine flour
- butter
- salt
- lemon zest
- eggs
Instructions
- Boil water with butter and salt, add all the flour at once, and cook the paste 10 minutes, stirring; flatten to cool.
- Work in the yolks and whipped whites alternately until the paste is smooth as ointment.
- Fry as round puffs or pipe through a star tube into lengths; dust with sugar (or fill with forcemeat and skip the sugar).