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The paste is made by boiling the water and fat with the salt and sugar and stirring in the sieved strong flour. Mix well and cook for approx. 1 minute on top of the stove. |
| The heat gelatinises the starch in the flour, this swells absorbing the water to form a paste called ‘panade’, a type of roux. |
| The panade should readily leave the sides of the pan when shaken. It is then cooled by spreading onto a clean plastic tray. When cool the eggs are cracked into a bowl or jug and mixed in to form a smooth paste medium dropping consistency. |
| The paste should be firm enough to hold its own shape when piped, the amount of eggs added varies according to the strength of the flour and the size of the eggs. |
