Petits-Choux with Caramel

Prepare these as the above, except that they must be rolled and baked in the form of round balls, which, when done, should be about the size of an egg. About two ounces of roughly-chopped pistachios, a few cleaned currants, and an equal proportion of loaf-sugar chopped small should be mixed together on a plate; then boil about four ounces of sugar to the snap, first dipping each petit-choux slightly in it, then gently roll it in the prepared pistachios, &c, so as to mask its surface with them; when the whole have been thus passed in the sugar caramel, allow them to cool previously to dishing them up.

No. 761a