Ingredients
1 cup water
1/2 cup butter (1 stick)
1 cup flour
1/2 cup sugar
4 eggs
1 teaspoon vanilla
Method
Sources
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dataset
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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Bring the water to a boil in a large pot over the stove. (You'll be adding the rest of the ingredients to this pot.). 2. Add the butter and allow it to melt completely. 3. Turn off heat and mix in flour and sugar, followed by eggs and vanilla. 4. Transfer dough into pastry bag (or plastic sandwich bag with 1/4 inch cut off bottom corner). 5. Squeeze dough onto well greased cookie sheet. Form thick lines or dots. 6. Bake 20-25 minutes at 395 degrees. Watch for the top to tan. They should be light brown for the best texture. 7. Wait to cool before filling and/or frosting.