Name: Bombe e Pasta Siringa (Tube Pastries and Pastry Puffs)
Ingredients: a pinch of salt; one walnut-sized pat of butter; 100 grams (about 3-½ ounces) of Hungarian flour, or very fine flour; 150 grams (about 5-¼ ounces) of water; 1 egg yolk; a dash of lemon zest; 2 eggs

This recipe, which can be used both for pastry puffs and tube pastries, takes some effort, though the operations it requires are not in themselves difficult.

Ingredients

150 grams (about 5-¼ ounces) of water
100 grams (about 3-½

Method

Put the water on the fire with the butter and salt. When it boils, add the flour all at once and stir vigorously. Keep the dough on the fire until the flour is thoroughly cooked (10 minutes), stirring constantly. Then remove from the pan and spread it out to the thickness of a finger so that it cools thoroughly. Start kneading the dough, first adding an egg yolk, and then, when that has been ab