Paris Stick

A pastry recipe from Ernie Babaran of ISCAHM.

August 2007 | By Ernie Babaran of ISCAHM
Paris Stick
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at a glance

Main Ingredient




Preparation Time


Date Published

August 2007

Confectioners’ sugar tends to lump together so Make sure you sift it before measuring.

77 pieces  Prep Time 20 minutes  Baking Time 15 minutes

1 1/2 cup butter, unsalted
1 1/2 cup plus 1 tablespoon sifted confectioners' sugar
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.

Tool tip:  No pastry bag? You can 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.


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