Retro Cookery….sharing my love of vintage cookery books, cooking and great food.
As a child I remember my mother whipping up a batch of choux pastry, baking them and filling them with pastry cream..what a yummy treat. I this it was time that I had a go.
I decided to use a modern recipe which resulted in the final product being very eggy. So I attempted another modern recipe and reduced the number of eggs. This resulted in the pastry being stiff and almost too hard to push through the piping bag, the end result was that the pastry did not rise and the cooked puffs were not able to be eaten.
So I decided to search my vintage recipe collection…..The Art of Fine Baking by Paula Peck, published in 1961. A book that i purchased at Bookfest, an event that has the best secondhand collection of books available, for more information – Brisbane Bookfest.
The secret to the success lay within this recipe…the paste must be just stiff enough to stand in a peak when a spoon is withdrawn. Therefore it is sometimes necessary to add slightly less – or even more – egg than the 4 specified in the recipe ©.
The end result was beautiful puffs which were filled with pastry cream, coated in chocolate and caramel and served.