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Small choux puffs for soup

Classic choux dough (vannbakkels) of 2.5 dl water, 125 g butter, 125 g flour, and 4 small eggs, piped into small mounds and baked golden brown. Served as a garnish in soup, optionally filled with purée or stew.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 73 (falt i det fri)

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About the dish

Small choux puffs were a common and refined soup garnish in Norwegian bourgeois kitchens around 1900. They were served floating in clear soup, often filled with a fine purée that matched the character of the soup.

How to make it

  1. 1

    Boil water and butter

    Bring the water and butter to a boil in a pot and take the pot off the heat.

  2. 2

    Stir in the flour

    Stir in all the flour at once, set the pot back on the heat, and let the dough just come to a boil while you stir.

  3. 3

    Stir in the eggs

    Cool the dough a little and stir in the eggs, one at a time, until the dough is glossy and smooth.

  4. 4

    Pipe out

    Fill the dough into a piping bag or a paper cone and pipe small mounds onto a greased baking tray.

  5. 5

    Bake

    Bake in a hot oven (about 200 °C (390 °F)) until the puffs are light golden brown and dry, about 20–25 minutes. Do not open the oven during the first part.

  6. 6

    Fill and serve

    Optionally fill the puffs by inserting the tip of the piping bag into the side and piping in stew or purée – for example creamed spinach, chopped meat, crayfish or lobster purée – according to what suits the soup. Warm them a few minutes in a hot oven before serving.

Changes from the original

Measurements have been converted to modern units (dl, pcs). The baking temperature is given in degrees, which the original only describes as a "hot oven." The method has been split into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 73) → 1949 (korrekturlest, s. 87)~38% av teksten endretfjernetlagt til
125 gr. hvetemel 125 gr. smør 4 smaa små egg 1/4 ¾ l. vand. Vand vann. Vann og smør gives gis et opkok, tages tas av ilden, varmen, irøres melet, sættes settes over varmen igjen og gives saavidt gis såvidt et opkok. Avkjøles litt og irøres eggene, ett ad gangen. Deigen haves hes i sprøitepose eller papirkræmmerhus papirkremmerhus og trykkes som smaa små topper paa på smurt plate. Stekes i varm ovn lyse gulbrune. Vandbakkelser Vannbakkels kan serveres fyldt fylt, f. eks. med stuet spinat, hachis, krebse- krepse eller hummerpuré o. s. v., alt eftersom det passer til suppen. Naar vandbakkelserne Når vannbakkelsene skal fyldes, fylles, sprøites stuingen gjennem et kræmmerhus kremmerhus eller en sprøitepose gjennem siden av den stekte vandbakkelse, vannbakkels, idet posens spids spiss stikkes ind. Sættes inn. Settes i varm ovn nogen minutter, inden minutter innen de serveres.

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Frequently asked questions

What are the ingredients in the choux dough?
125 g wheat flour, 125 g butter, 4 small eggs, and 1/4 liter water.
How do you make the dough?
Bring the water and butter to a boil, take the pot off the heat, and stir in the flour. Set it back on the heat and let it just come to a boil. Cool a little and stir in the eggs, one at a time. Pipe small mounds onto a greased tray with a piping bag or paper cone, and bake in a hot oven until they are light golden brown.
How are the small choux puffs filled?
The filling – e.g. creamed spinach, hash, crayfish or lobster purée, depending on which soup they are to accompany – is piped into the side of the baked puff with a paper cone or piping bag. Put them in a hot oven a few minutes before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 73. It is meant for 6 servings and takes about 55 minutes in all.

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