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| INGREDIENTS
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| 1/2 |
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cup butter |
| 1 |
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cup water |
| 1 |
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cup sifted flour |
| 1/4 |
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teaspoon salt |
| 4 |
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large eggs at room temperature |
| 1 |
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egg yolk |
| 1 |
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tablespoon milk |
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| INSTRUCTIONS
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| 1. Preheat oven to 375° F. |
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| 2. Measure all ingredients and have them ready before preparing recipe. Sift the flour and salt into a mixing bowl. Cut the butter into small cubes, and measure the water into a measuring cup. Have 3 eggs handy; crack the 4th egg into a small bowl, beat lightly with a fork and set aside. Line cookie sheet with parchment paper. |
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| 3. Put butter and water into a saucepan. Cook over medium heat until butter is melted and the mixture boils. Turn heat to very low. Add flour mixed with salt, all at once. Stir vigorously until a ball forms in the center of the pan. This takes from 2 to 4 minutes. |
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| 4. Remove saucepan from the heat. At this point the ball of dough can be transferred to an electric mixer attached with a paddle fitment. Add 3 eggs, 1 at a time, beating hard after each addition just until egg is thoroughly incorporated into the dough. |
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| 5. The final egg should be lightly beaten with a fork and added gradually. The paste must be just stiff enough to stand in a peak when a spoon is withdrawn. Therefore, it is sometimes necessary to add slightly less -- or even more -- egg than the 4 specified in the recipe. This depends on the dryness of the flour and the size of eggs. |
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| 6. Use an ice cream scoop (disher) to measure out a heaping scoop of pâte à choux dough. Empty the scoops onto a parchment lined cookie sheet, leaving at least one inch between scoops of dough. In a small bowl or cup, mix egg yolk and milk. With a pastry brush, carefully apply the mixture to tops and sides of uncooked pastry. |
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| 7. Generously sprinkle INDIA TREE Belgian Pearl Sugar atop each lump of dough, lightly pushing sugar pieces into the top and sides. Bake immediately; or, dough may be placed in a covered bowl and refrigerated for up to 2 days. |
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8. Bake pastries until golden brown and no beads of moisture show on the surface. This takes about 30 minutes. Test for doneness by sticking a toothpick in the side and if it comes out dry the pastry is done.
For slightly crisper pastries, stick the point of a small knife into their sides. Then, turn oven heat off and leave the pastries in the oven for 10 minutes longer. |
