Ingredient

Quantity

Procedure

Milk
Butter
Sugar
Salt
All purpose flour
Large eggs

2 cups+3 TBSP
1-1/8 cup
1 TBSP
1 tsp
2 cups
10 whole

1. Preheat oven to 425 F.
2. In a sauce pan mix milk, butter, salt and sugar together. Bring to a boil.
3. Remove from heat and add the sifted flour. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
4. Transfer mixture into a bowl of a standing mixer and let cool down for 3 to 4 minutes.
5. With mixer on lowest speed, start adding the eggs, one at a time, making sure the first egg is completely incorporated before continuing.
6. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitter with a round tip. Pipe immediately golfball-sized shapes, 2 inches apart onto SilPain® mat.
7. Cook for 10 minutes, then turn the oven to 350 F and bake for 10 minutes more or until golden brown.
8. Cool them on a wire rack.
9. Cut them in half length-wise and fill them with whipped cream with orange blossom water.
   
   Note: Add Orange Blossom water prior to whipping, add by taste. Do not over whip cream as it will easily split. Bring cream to whip with a Kitchen Aid using whisk attachment 2/3rds whipped, finish whipping by hand to control final texture, firm but not aerated.
   
   Substitutions:
   You could exchange the orange blossom water for any other extract ie. Rose Water.

Tools & Equipment

• SilPain® mat
• Half sheet baking tray (13"x18")
• Kitchen Aid mixer, whisk and paddle attachments
• Medium saucepan
• Pastry/ piping bag, round tip
• Wooden spoon or rubber spatula
• Wire Rack for cooling
• Measuring cups
• Measuring spoons
• Chef's knife
• Cutting board