Paris Stick

A pastry recipe from Ernie Babaran of ISCAHM.

Confectioners’ sugar tends to lump together so Make sure you sift it before measuring. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate. A pastry recipe from Ernie Babaran of ISCAHM.

Paris Stick

Ernie Babaran
A pastry recipe from Ernie Babaran of ISCAHM.
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine Others
Servings 77 pieces

Ingredients
  

Paris Stick

  • 1 1/2 Cup Butter unsalted
  • 1 1/2 cup plus 1 tablespoon confectioners sugar sifted
  • 2 Egg
  • 1 teaspoon vanilla extract
  • 5 cups cake flour sifted
  • 250 Grams Bittersweet chocolate

Instructions
 

  • Grease a baking sheet and line with wax paper.
  • Preheat the oven to 360ºF.
  • Prepare a piping bag fitted with no. 4 star tip.
  • 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.
  • Beat just to incorporate. Put the mixture in a piping bag and pipe on tray, approximately 2 1/2 inches long each.
  • 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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