This is a light dough thrown into boiling water which is then cooked for a few minutes in the oven. Children are particularly fond of these little cakes. Nowadays, little triangular cakes, flavoured with anise, are still sold in pâtisseries in the Auvergne region.
"Échaudés"
Ingredients
125g flour60g salt
125g eggs
500g butter
Period Recipe
Take two litres of flour; sieve it; place in the centre a little more than half an ounce of table salt dissolved in a little water. Take half a pound of melted butter and ten eggs. Mix the butter and the eggs and gradually incorporate the flour mixture. The dough should be fairly loose. If it is not, add some more eggs. When mixed, take the dough in both hands, hold one side and throw it away from you, then hit the dough with both fists. Fold the dough back over, towards you, then pick it up, hold it and throw away from you, then hit it with both fists, folding it back over. Do this four times. The excellence of the 'échaudé' depends on this process. Throw the dough one more time, cut it with your fingers, and then combing the two parts, placing it on a board or on floured cloth. After about twelve hours, cut the dough into strips, roll them out on a table with a little flour; cut your 'échaudés' to the size you want, then place them on some floured plates. Have a caldron on the fire, almost full of water, and when it is almost boiling, slip in your 'échaudés', carefully stirring the caldron so that the cakes rise to the surface and then push them down with a slotted spoon. Do not let the water boil. When you see that after a few minutes they are firm to the touch, remove them from the water and put them in a bucket of cold water. Change the water, if necessary, and after two or three hours remove them. When they have dried for about the same amount of time, and perhaps more, you should put them on a plafond* and bake them in the oven. * A "plafond" is a large metal tray used for cooking different dishes at the same time in the oven.Le cuisinier économe de feu Archambault, Paris, 1821Bon appetit
Follow this recipe by Alexandre DumasMake the dough without any yeast. The dough will rise enough during the time it is left to rest. Keep warm for about 30 minutes, that is 125 g of flour, 60 g of salt, 125 g of eggs and 500 g of butter. Mix together and knead, turning three times. Add the leaven a little at a time, and turn six more times as before. Leave the dough in a napkin or towel overnight; shape the "échaudés" to the desired size and drop into boiling water. Remove from the heat and when it has come off the boil carefully drain off the water and remove them into fresh water as they rise to the surface; you must drain them well. Then bake in the oven.