Golden Egg Puff Paste Recipe
Ingredients
| 1/4 cup plus 2 tablespoons unsalted butter | ||
| 3/4 cup plus 2 tablespoons water | ||
| 2 tablespoons Rich Coconut Milk milk or water | ||
| Sugar | 1 Teaspoon | |
| 1/4 generous teaspoon ground tumeric | ||
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| 4 large eggs, room temperature | ||
Directions
In a medium-size saucepan, heat butter, water and Rich Coconut Milk over medium-high heat.
Stir sugar, tumeric, nutmeg and salt into mixture.
When liquid comes to a boil, remove from heat.
Quickly add flour while beating firmly with a wooden spoon.
Mixture will leave sides of pan and form a ball around spoon.
Reduce heat; stir dough briskly over heat 45 seconds to dry slightly.
Remove pan from heat.
Spoon 2 or 3 portions of dough into a medium-size bowl or into a food processor fitted with the steel blade.
Cool 5 minutes; dough will cool faster when divided.
Add 1 egg at a time to warm dough, blending thoroughly after each addition.
Paste should be smooth and shiny.
For greatest expansion, use paste immediately.
To hold at room temperature up to 1 hour, place plastic wrap on top of paste.
Stir sugar, tumeric, nutmeg and salt into mixture.
When liquid comes to a boil, remove from heat.
Quickly add flour while beating firmly with a wooden spoon.
Mixture will leave sides of pan and form a ball around spoon.
Reduce heat; stir dough briskly over heat 45 seconds to dry slightly.
Remove pan from heat.
Spoon 2 or 3 portions of dough into a medium-size bowl or into a food processor fitted with the steel blade.
Cool 5 minutes; dough will cool faster when divided.
Add 1 egg at a time to warm dough, blending thoroughly after each addition.
Paste should be smooth and shiny.
For greatest expansion, use paste immediately.
To hold at room temperature up to 1 hour, place plastic wrap on top of paste.
Chef
