Paris Stick

You'll need a pastry bag for this pastry. If you don't have one, Chef Ernie Babaran of ISCAHM suggests you make one by cutting a square sheet of greaseproof paper. Fold diagonally in half to form a triangle, then roll into a cone. Secure with stapler or paper clip. You can also use a resealable plastic bag—just snip one corner of the bag. Star tips are available in baking supply stores.


Makes 77 pieces  Prep Time 20 minutes  Baking Time 15 minutes

1 1/2 cup butter, unsalted
1 1/2 cup plus 1 tablespoon confectioners’ sugar, sifted
2 eggs
1 teaspoon vanilla extract
5 cups cake flour, sifted
250 grams bittersweet chocolate

1  Grease a baking sheet and line with wax paper.

2  Preheat the oven to 360ºF.

3  Prepare a piping bag fitted with no. 4 star tip.

4  In a mixing bowl, cream butter and confectioners’ sugar until light. Add eggs and vanilla, scraping down the mixture on the side. Add the sifted cake flour.

5  Beat just to incorporate. Put the mixture in a piping bag and pipe on tray, approximately 2 1/2 inches long each.

6  Bake until golden brown and cool. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate.

Photography by Miguel Nacianceno │ Food Styling by Ernie Babaran of the International School of Culinary Arts and Hotel Management │ Prop Styling by Sharlene Tan