Pâte à Choux
A dish where milk and lard do the work.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 37 ml milk
- 2 ml lard
- 2 ml butter
- 1 ml salt
- 60 ml flour
- 1 egg
Make it lactose-friendly
- 2½ tablespoons milk → lactose-free milk, oat milk, or almond milk
- ½ teaspoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.
Nutrition (estimated, per serving)
| Calories | 245 |
|---|---|
| Protein | 10.7 g |
| Fat | 10.4 g |
| Carbs | 26.0 g |
| Fiber | 0.8 g |
| Sodium | 383 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States