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Golden Egg Puff Paste

Flavors.of.Asia's picture
  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
  Sugar 1 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Salt 1⁄2 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.

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Golden Egg Puff Paste Recipe