8 fluid ounces Milk (*see Note)
8 fluid ounces Water
1 1/2 teaspoons Salt
2 teaspoons Granulated sugar
7 1/2 ounces Unsalted butter
8 ounces All-purpose flour
5 Eggs (5 - 7)
Yield: 2 1/2 pounds
8. Cool completely, then fill as desired. Leftovers can be frozen or stored at room temperature.
9. Yield: 2 1/2 lb. Dough
Notes: *For a crisper product, replace the milk with water.
8 fluid ounces Water
1 1/2 teaspoons Salt
2 teaspoons Granulated sugar
7 1/2 ounces Unsalted butter
8 ounces All-purpose flour
5 Eggs (5 - 7)
Yield: 2 1/2 pounds
8. Cool completely, then fill as desired. Leftovers can be frozen or stored at room temperature.
9. Yield: 2 1/2 lb. Dough
Notes: *For a crisper product, replace the milk with water.
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