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Instructions |
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Preheat oven to 350; line baking sheets with parchment
paper. Combine butter, sugar, and salt with water in
saucepan over high heat until it just boils. Don't let boil
for very long. Immediately remove pan from heat and,
using a wooden spoon, quickly beat in the flour.
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Return saucepan to medium heat and continue beating
flour for 30 seconds; mixture will thicken, a film will form
on bottom of pan, and mixture will form a mass and pull
away from sides of pan.
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Scrape mixture into bowl of stand mixer fitted with
paddle. Begin beating paste at medium low speed to
release steam and allow to cool a little. One at a time
crack each egg into a small bowl and then add it to the
paste. Enough eggs = dough ribbon that does not
break when paddle is lifted, a spoon running through
leave a slow-filling channel, a dollop of paste lifted on
a spatula curls over itself.
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Transfer into pastry bag and pipe in alternating rows,
then brush each piece with egg wash. Put in hot oven
and immediately raise temp to 425 and bake for 15
minutes. After 15 turn oven back to 350 and bake
another 10 minutes. Remove from heat and pierce with
knife to release steam
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| Serving
Suggestions |
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Ice cream and chocolate sauce, cream, etc
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Originally Submitted
7/1/2011
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