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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 73)~86% of the text changedremovedadded
125 g hvetemel. gr. hvetemel 125 g smør. gr. smør 4 stk smaa egg (små). 2,5 dl vann. Kok opp vann 1/4 l. vand. Vand og smør i en kjele og ta kjelen gives et opkok, tages av varmen.. Rør inn alt melet på én gang, sett kjelen tilbake på ilden, irøres melet, sættes over varmen igjen og la deigen så vidt få gives saavidt et oppkok mens du rører.. Avkjøl deigen opkok. Avkjøles litt og rør inn irøres eggene, ett om gangen, til deigen er blank og smidig.. Fyll deigen ad gangen. Deigen haves i sprøytepose sprøitepose eller kremmerhus av papir papirkræmmerhus og sprøyt små trykkes som smaa topper på paa smurt stekeplate.. Stek plate. Stekes i varm ovn (ca. 200 °C) til bakkelsene er lyst gyllenbrune og tørre, ca. 20–25 minutter. Ikke åpne ovnen den første tiden.. Fyll eventuelt bakkelsene ved å stikke sprøyteposens spiss inn i siden og sprøyte inn stuing eller puré – for eksempel lyse gulbrune. Vandbakkelser kan serveres fyldt f. eks. med stuet spinat, hakket kjøtt, kreps- hachis, krebse- eller hummerpuré – etter hva som o. s. v., alt eftersom det passer til suppen. Varm dem noen minutter Naar vandbakkelserne skal fyldes, sprøites stuingen gjennem et kræmmerhus eller en sprøitepose gjennem siden av den stekte vandbakkelse, idet posens spids stikkes ind. Sættes i varm ovn før servering. nogen minutter, inden de serveres.

Note on Modernised

Mål er omregnet til moderne enheter (dl, stk). Steketemperatur er angitt i grader, som originalen bare beskriver som «varm ovn». Fremgangsmåten er delt i nummererte trinn.

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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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