Golden Egg Puff Paste
|Unsalted butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Water||1 Cup (16 tbs) (3/4 Cup Plus 2 Tablespoons)|
|Rich coconut milk/Water||2 Tablespoon|
|Ground turmeric||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|All purpose flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Eggs||4 Large (Room Temperature)|
In a medium-size saucepan, heat butter, water and Rich Coconut Milk over medium-high heat.
Stir sugar, tumeric, nutmeg and salt into mixture.
When liquid comes to a boil, remove from heat.
Quickly add flour while beating firmly with a wooden spoon.
Mixture will leave sides of pan and form a ball around spoon.
Reduce heat; stir dough briskly over heat 45 seconds to dry slightly.
Remove pan from heat.
Spoon 2 or 3 portions of dough into a medium-size bowl or into a food processor fitted with the steel blade.
Cool 5 minutes; dough will cool faster when divided.
Add 1 egg at a time to warm dough, blending thoroughly after each addition.
Paste should be smooth and shiny.
For greatest expansion, use paste immediately.
To hold at room temperature up to 1 hour, place plastic wrap on top of paste.