 | | Directions |
- Preheat oven to 425ºF.
- Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
- Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
- If making small pastries, drop by tablespoonfuls two inches apart onto a baking sheet. If making large pastries, use double the batter and drop them three inches apart.
- Bake 20 minutes for larger pastries and a little less for smaller ones or until lightly browned. As the crust browns, the inside opens up (Undercooking results in a sticky inner dough and a less open texture).
- Remove from oven, pierce the side of each to let the steam out and set aside to cool.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 36
Serving Size: 1 each
|  | | Ingredients | | - | | 1 cup water |
| - | | 3 ounces butter - cut into pieces |
| - | | 1 cup flour |
| - | | 4 eggs - large in size |
| - | | 1/8 teaspoon nutmeg |
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