Royal Paste

Preparation:

Preparation: It is essentially a choux paste and proceeds in the same way. Water and butter on the fire, wait for it to boil, remove the saucepan and throw the flour in one go into the saucepan. Now mix well and put it back on the fire: let it cook a little over a not very high heat: does it look like a single white meatloaf that sticks to the wooden spoon and detaches from the sides? Well... It means it's ready! Put it in a bowl and let it cool. Now beat the eggs - one by one - and add them well (it is essential for swelling) to the meatloaf. Continue like this, for all the eggs. Take a pastry bag and form balls the size of hazelnuts on the oven plate covered with parchment paper. You bake them in the oven at about 180 degrees. Do not cook them in broth: heat it well and dip them in just before serving.