Custard dough

1 serving


put 4 tablespoons of oil in a saucepan, dissolve, set aside, put 5 spoons of boiling water with the same spoon, put to boil. sieve 4 spoons of the best flour. when the oil and water boil, pour flour without removing it from the heat, then remove it on the table, drive an egg into the hot dough and interfere until it thickens, drive in the second and third eggs in this way, until the dough becomes completely smooth, sometimes you have to put a fourth egg if the eggs are not full. put in a cold place. when it cools, take it with a teaspoon and put in a pan, greased and poured with flour, grease with an egg and put in a moderate hot oven. when boarded up, serve. these pies are served without mince, you can put besemel: 1 spoonful of oil spread
1. 5 cups of milk, put on the stove to thicken, let cool, cook cool 3 eggs, finely chop, mix with besemel. this dough can also be put in a cornet and gradually released into the pan in small pieces, act as it is said. can also be deep fried.