Almond Paste (Pasta Reale)

It is in essence a choux paste and proceed in the same way.

Water and butter on fire, expects the boil, she pulls out the pot and you throw the flour in one fell swoop in saucepan.

Now blends well and forgive the fire: does Cook the thing a little bit not focus very high: it looks like a single white meatloaf that attaches to the wooden spoon and detaches from the walls? Well .

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Means it is ready! Put it in a bowl and make it cool.

Now whisk the eggs-one by one-and put them well (it is critical for inflation) to meatloaf.

Continue so for all eggs.

Pick up a pastry bag and form large balls as hazelnuts on baking covered with baking paper.

The do you bake in the oven at about 180 degrees.

Do not cook them in the broth: heat well and diving in just before serving.