| Yield 1X: | 38.25 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Gluten, dairy | ||
| Portions: | 76.5 | ||||
| Shelf life: | Bake and freeze | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Water | 6.00 | 12.00 | ||
| Milk | 6.00 | 12.00 | ||
| Butter | 4.00 | 8.00 | ||
| Sugar (1 tsp.) | 0.13 | 0.25 | ||
| Salt (1 tsp.) | 0.13 | 0.25 | ||
| AP flour | 14.00 | 1 | 12.00 | |
| Eggs (each) | 8.00 | 16.00 |
Carefully measure and prepare all ingredients. Combine the milk, water, butter, and sugar in a pot, and bring to a boil. Add flour and stir.
Cook, stirring until the dough pulls away from the pot. Remove from the heat and transfer to the mixer. Add the eggs, one at a time, mixing until smooth.
Transfer to a pastry bag, and pipe onto a parchment paper lined sheet pan in the size of a quarter. Brush the tops with eggwash to smooth. Bake at 400 until golden brown. Remove and cool. Store frozen.
