Tender Pastries in Powdered Sugar
Baking and Desserts • French
Description
Tender pastries in powdered sugar
Ingredients
- Farm fresh eggs 4 pieces
- Butter 5 oz
- Wheat Flour 5 oz
- Sugar 5 oz
- Vanillin ½ teaspoon
- Water 1 tablespoon
- Milk 15 fl oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks.
Step 2
Whip the egg whites with a pinch of salt until stiff peaks form.
Step 3
Beat the yolks with sugar, vanillin, and water.
Step 4
Melt the butter and let it cool slightly.
Step 5
Pour the cooled butter into the yolks and beat.
Step 6
Gradually add the flour in 3 parts, beating thoroughly each time.
Step 7
Pour in half of the milk, beat well, then add the remaining milk and beat again.
Step 8
Gently fold in the egg whites using an up-and-down motion.
Step 9
Grease the baking pan with butter and dust with flour (the pan should be NON-REMOVABLE!). Pour in the batter (the batter will be even thinner than pancake batter). Place in the oven at 345°F for 40 minutes to 1 hour and 20 minutes. Some may need less time, others more — it all depends on the oven. Look for a nice golden color on top, and the inside should jiggle slightly. Let cool completely. Dust with powdered sugar and cut into portions.
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