No. 1195 Petits Choux à la Crème.
Prepare your paste as in the last, place it in round balls upon your baking-sheet, egg over, sprinkle with sugar in grains, and bake them as in the last, then put two yolks of eggs in a stewpan, with a tablespoonful of sugar, a little chopped lemon-peel, and a few candied orange-flowers well pounded; mix well together, add a gill of boiling milk, stir over the fire till it thickens, place in a basin upon the ice, when cold, add a gill of whipped cream, mix well, fill your petits choux, and serve as in the last.