Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC


  • 1 cup all-purpose flour, sifted
  • 1/8 tsp salt
  • 1 Tbsp sugar, if used for a dessert
  • 4 eggs at room temperature – very important
  • 1 cup water or milk or ½ and ½
  • 1/2 cup butter cut into cubes


  • Preheat oven to 400
  • Sift dry ingredients and whisk to blend well
  • In a heavy sauce pan, heat water/milk and butter until all the butter has melted. Bring this mixture to a full boil. Remove from heat. Do not over-cook this mixture.
  • Add flour mixture all at once and stir with a wooden spoon until flour is all incorporated. Continue to beat vigorously for a few minutes as the paste becomes dry and does no tcling to the spoon or the sides of the pan
  • The warmth of the butter and water mixture cooks the flour into a ball of dough. Do not over stir or it will fail to puff
  • Add one egg which is at room temperature and beat vigorously until the egg is fully incorporated. Add each egg until all 4 have been added. The dough will become shiny.
  • Using a spoon (or pastry bag) and drop 1 tablespoon of dough onto a greased and floured sheet pan
  • Place dough about 2 – 3″ apart
  • Using your wet fingers, you can smooth over the tops of the balls to even out any irregularities
  • Lightly press down on each dough with the tines of a fork
  • Lightly spritz the pastry balls with water
  • Bake in preheated oven for 10 minutes. Lower oven temperature to 350F and bake for another 25 minutes or until firm to the touch and golden brown all over
  • Remove from the pan onto a cooling rack. Cool completely before cutting and filling. May be held for 1 – 2 days before filling

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