Easy Recipe Finder
Recipe Feeder
0.25 c (60 g) Butter
0.5 c (120 ml) espresso or very strong coffee Salt, a dash
0.25 c + 2 tablespoons (50 g) Flour
2 eggs
=Place the butter, espresso, and salt in a saucepot over high heat. When the liquid boils, whisk in the flour.
Lower heat to medium and continue whisking for 1 minute.
Transfer the mixture to a bowl and whisk in the eggs, one at a time. See espresso profit eroles in Chapter Six (p. 246) for baking in structions.
If needed, the batter can be refrigerated in a sealed container for 24 hours.
0.5 c (120 ml) espresso or very strong coffee Salt, a dash
0.25 c + 2 tablespoons (50 g) Flour
2 eggs
=Place the butter, espresso, and salt in a saucepot over high heat. When the liquid boils, whisk in the flour.
Lower heat to medium and continue whisking for 1 minute.
Transfer the mixture to a bowl and whisk in the eggs, one at a time. See espresso profit eroles in Chapter Six (p. 246) for baking in structions.
If needed, the batter can be refrigerated in a sealed container for 24 hours.
