- 9 ounces water
- 4 ounces butter, cold cut into small pieces
- Pinch salt
- Pinch sugar
- 5 ounces all-purpose flour
- 4 to 5 eggs
- 1 egg, beaten, for egg wash
- Cream, for egg wash
As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and add all the flour at once.
Place the pan back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture should be dried out by stirring over heat for another 1 to 2 minutes.
Remove the pan from the heat and transfer the mixture to a clean bowl.
Crack the eggs into a bowl "before" adding to the dough. Add the eggs to the dough, 1 at the time, making sure that each is fully incorporated before adding the next. Use the mixer paddle tool for this job.