Prepare basic pate a choux recipe. Add mashed potatoes and parsley
To make the choux pastry, melt the butter and
arm.
For the Maque Choux: To keep the mess down
For the Maque Choux:
Using a large pot
archment.
To make the Choux paste, combine the milk, butter
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he Pate a Choux according to the specific recipe. Most pastries made
profiteroles, or any other recipe calling for choux paste.
It should
archment paper.
Prepare basic choux pastry. Spoon into a piping
instead of mounds, spread the choux paste into 5\" by 3
nd firm.
Pate a Choux: Preheat oven to 375.
Make the choux pastry:
Sift the flour
For the choux paste:
Bring the water,
repare the custard before the choux pastry. It will allow the
br>For the Pate a Choux.
Preheat the oven to
PUFF or PATE A CHOUX:
Preheat oven to 400