1 cup
water
1 cup
flour
1/8 tsp.
salt
4 eggs
¼ cup (½
cube) unsalted butter
Place water,
salt and butter in saucepan. Heat till
butter melts. Add flour all at once to
pan. Stir with wooden spoon till smooth. If you pinch the dough, it will not be
sticky. Place dough in mixer, using
paddle beater. Add eggs one at a time. Dough will be sticky now. Put in pastry bag. Pipe onto a baking pan in 8” circle. Pipe additional circle around first circle,
then another circle on top of the two concentric circles.
BAKE: 375 degrees, 40-50 minutes, or till golden
brown and hollow in center of dough (it dries out during baking so it sounds
hollow when you thump the dough). Remove
from pan and cool on rack. Cut circle
lengthwise and hollow out any dough in middle.
When cool fill with pastry cream, garnishes with nuts, if desired, and
whipping cream. Replace top of
circle. Sprinkle with powdered
sugar. Serves 12 easily.
2 cups
milk 1
cup sugar *
8 egg
yolks 3
Tblsp. flour
In heavy
bottomed saucepan, brink milk to boil.
In bowl, beat together egg yolks and sugar. Add flour.
Beat until it forms a ribbon. Add
small amount of heated milk to egg mixture, then add egg mixture to remaining
milk in pan. Brink to boil, stirring as
it thickens. Turn down to medium to cook out flour. Pour into bowl and cover with waxed
paper. Cool in refrigerator.
*use
pulverized caramel or instant coffee for different flavor.