Bring the water, salt and butter to the boil.
After boiling, remove from the heat source and add the flour at once, stirring the product up to a rough mass.
Put the product back on the heat source and cook until a slightly elastic and dry compound (reference temperature 80-85°C).
Remove from the heat source and decant in planetary with the leaf, flaring up to the temperature of 60°C. Add about one-third of the eggs at a time and the rest in 2-3 times, in order to incorporate them completely.
Verifying that the mass is shiny and not too fluid, proceed with the direct dressage in plate with a disposable piping bag or filling the dedicated silicone moulds for an always perfect dosage.
DIRECT dressage in plate
Cooking temperature 180°C
Cooking time 12 min