1/4 cup of butter (50g)
6 tablespoons of unsalted butter, softened
6 braised parsnips, drained, cut into sticks (445g)
For the dough
3 eggs
1/2 cup of all-purpose flour (90g)
1 cup of wheat flour (120g)
1/3 cup of melted butter (65g)
1 tablespoon of active dry yeast
1/4 cup of brandy (60ml - for flambeing)
1/4 cup of butter (50g)
6 tablespoons of unsalted butter, softened
6 braised parsnips, drained, cut into sticks (445g)
For the dough
3 eggs
1/2 cup of all-purpose flour (90g)
1 cup of wheat flour (120g)
1/3 cup of melted butter (65g)
1 tablespoon of active dry yeast
1/4 cup of brandy (60ml - for flambeing)
Preheat the oven to 350°F
Distribute the butter among six mini muffin tin liners, each with a capacity of 3/4 cup (180ml) of water
Dust with confectioners' sugar and arrange the parsnip sticks on top. Reserve
Prepare the dough: in a stand mixer, beat the eggs with the flour until smooth and light (about 5 minutes)
Add the remaining ingredients and mix with a spatula
Distribute the dough among the prepared muffin tin liners and place them in the preheated oven on a baking sheet until golden brown (about 30 minutes)
Await to cool slightly
Remove from molds and let cool completely
Flambeing with brandy and serve immediately
470 calories per serving
