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stir briskly over low flame until a ball forms.
Remove mixture from heat and beat in eggs,
with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden
spoon until smooth.
If making small pastries, drop by tablespoonfuls two inches apart onto
a baking sheet. If making large pastries, use double the batter and drop them three inches
apart.
Bake 20 minutes for larger pastries and a little less for smaller ones or until lightly
browned. As the crust browns, the inside opens up (Undercooking results in a sticky inner dough
and a less open texture).
Remove from oven, pierce the side of each to let the steam out and
set aside to cool.
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