| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | December 19 | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Water |
| 1 1/2 | Sticks unsalted butter, cut | |
| into pieces | ||
| 3/4 cup | ||
| 1/2 | t | Salt |
| 1 1/2 | c | Unbleached flour |
| 4 | Eggs, up to 6 |
INSTRUCTIONS
In a heavy saucepan bring water to a boil with butter and salt over high heat. Reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a dough Transfer dough to bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining 2 eggs lightly, 1 at a time, and add to batter, a little at a time, beating on high speed, until batter is desired consistency. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1782
Calories From Fat: 996
Total Fat: 112.9g
Cholesterol: 988mg
Sodium: 1471.9mg
Potassium: 507.1mg
Carbohydrates: 144.6g
Fiber: 5.1g
Sugar: 1.3g
Protein: 45.5g