and transfer the dough to a large bowl. stir to cool the dough down.
5. add half of the beaten eggs and stir energetically. keep on adding the eggs until you have a very flexible dough. a good way to test it is to lift a spoonful of dough and let it fall back down in the bowl. if the dough breaks immediately, then you must keep on adding a little bit of eggs. if your dough falls down in a continuous ribbon, without breaking, then it’s ready. don’t hesitate to add one more egg if need be, to get to that stage.
6. transfer the dough into a piping bag with 