Chef Ernie Paris Stick

Paris Stick

A pastry recipe from Ernie Babaran of ISCAHM.

Posted by: Ernie Babaran   |   Jul 4, 2013

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IMAGE Miguel Nacianceno

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

Prep Time

20 mins 

Cooking Time

15 mins 

Ready In

35 mins 

Yield

77 pieces

Cuisine

Others

Cooking Method

Bake

INGREDIENTS

1 1/2 cup butter, unsalted

1 1/2 cup plus 1 tablespoon confectioner's sugar, sifted

2 eggs

1 teaspoon vanilla extract

5 cups cake flour, sifted

250 grams bittersweet chocolate

COOKING PROCEDURE

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.