• 6 Tbl unsalted butter
  • 1/4 tsp kosher salt
  • 3/4 c water
  • 3/4 c Better Batter All-Purpose Flour
  • 1 tsp finely minced fresh thyme leaves + more leaves for garnish
  • 3 large eggs
  • 3 oz Parmesan cheese, finely grated
  • 1 Tbl sour cream
Equipment needed: a food processor fitted with the dough blade or a stand mixer


Preheat and prepare. Preheat the oven to 375 degrees and line two rimmed baking sheets with parchment paper. Make the dough. In a medium saucepan over medium-high heat, melt the butter with the salt and water. Remove from the heat and stir in the flour, minced thyme, and grated Parmesan cheese. Cook over medium heat, stirring constantly until the mixture is a smooth, shiny dough, about 1 minute. Let cool slightly. Transfer the mixture to the bowl of a stand mixer or food processor. Crack the eggs into a small bowl. Turn the mixer to medium speed (or the food processor to the ON position) and add the eggs one at a time, incorporating them fully before adding the next. Pipe and bake. Transfer the dough to a zip top bag or pastry bag. Snip off the corner to make a 1/2-inch opening. Pipe logs about 4-5 inches long, spacing them 1 inch apart on the prepared baking sheet. Repeat with remaining dough on second baking sheet. Bake until puffed and golden brown, 20 to 23 minutes, rotating the pan half way through baking time. Let cool. Garnish and serve. If desired, place some sour cream into a small zip top bag with the corner snipped off. Squeeze sour cream dots onto the pipes and top with fresh thyme leaves. Serve. Makes 3+ dozen. Adapted from Woman's Day Magazine