|bleached all-purpose flour|
|fine sea salt||.||.|
Sift the flour onto a large piece of parchment.
In a medium saucepan, combine the water, butter, sugar, and salt and bring it to a full rolling boil. Immediately remove the saucepan from the heat and add the flour all at once. Stir with a wooden spoon until the mixture forms a ball, leaves the sides of the pan, and clings slightly to the spoon. Return the pan to low heat and cook, stirring and mashing continuously, for about 3 minutes to cook the flour.
Food Processor Method Without scraping the pan, transfer the mixture to a food processor. With the feed tube open to allow steam to escape, process for 15 seconds. With the motor running, pour in the eggs all at once and continue processing for 30 seconds. If necessary, remove the blades and, using a silicone spatula, mix the pastry to a uniform consistency.
Hand Method Without scraping the pan, empty the mixture into a bowl. Add the eggs, 1 at a time, beating vigorously with a wooden spoon after each addition.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.