1 teaspoon of vanilla extract for coffee
For every use, 3/4 cup of flour
2 full tablespoons of milk, divided
Powdered sugar for cooking
Instructions
The four should be preheated to 160°C (325°F). Chop and season an 8-by-8-inch baking sheet of sulfurized paper.
In a large bowl, beat the egg yolks and powdered sugar until pale and creamy. It should take around 2 to 3 minutes.
Incorporate the butter and vanilla extract: Gradually add the softened butter and vanilla extract to the egg yolk mixture, beating continuously until everything is well combined.
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Add the flour: Sift the flour over the egg mixture and beat until everything is well combined.
Pour le lait : Pour le lait tiède à la pâte en continual fouettant jusqu’à ce que la pâte soit homogène et lisse. It is usual for the dough to be quite fine.
In a separate bowl, beat the egg yolks until they form firm peaks.
Add the egg yolks: Carefully add the egg yolks that have been beaten with the paste, one third at a time. The dough will seem little grumly, but that’s okay.
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