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.

Small choux puffs for soup

Name: Small choux puffs for soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 125 g wheat flour; 125 g butter; 4 pcs eggs (small); 2.5 dl water

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
Boil water and butter
Bring the water and butter to a boil in a pot and take the pot off the heat.
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
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
Pipe out
Fill the dough into a piping bag or a paper cone and pipe small mounds onto a greased baking tray.
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 87) → 1914 (proofread, p. 73)~38% of the text changedremovedadded

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

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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