[Sca-cooks] re: p âte à chou

[Patrick Levesque]

The 'Ouverture de cuisine' mentions a dough called 'paste de bugnolles'. The
main difference with pate à chou is that butter is melted in cream, not
water as done nowadays. The dough is prepared in a pan, and It may be baked
either in another buttered pan, as a fritter, or baked in the oven.

Speaking of Choux, they also show up (under this name, and as 'poupelains',
which were previously mentioned) in Bonnefons' 'Délices de la Campagne'
(1654), but as a mixture of flour, egg, soft cheese and salt, baked in the
oven, and soaked in butter and sugar afterwards.

Petru

Who, incidentally, was baking choux this evening (although not period, but
with Chantilly cream)