Bad Ischl Burning Mush

Prepare the dough for the Bad Ischl Abbrennmus. Boil water with butter and salt, add the flour, stirring constantly with a wooden spoon, and roast on the fire until the dough separates from the utensils. Remove from the fire and immediately beat in the eggs, one at a time, using a mixer, until you have a mixture that can be whisked. Each egg should be smoothly incorporated into the mixture before stirring in the next to avoid lumps. Allow dough to cool.

Bake the choux pastry in butter until light brown, then fold in the apples and leave to “steep” over a low heat for at least 5 minutes.Serve the Bad Ischler Abbrennmus sugared.

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