| 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 |
ts |
Salt |
| 1 1/2 |
c |
Unbleached flour |
| 4 |
lg |
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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