Two notes on this, as I'm making it today. I feel like more experienced cooks will be aware of these things, but feel they should be out there: 1) When you add the flour to your boiling water/butter, it's going to foam up. So add carefully, and even possibly off the heat. 2) Adding this dough to your mixing bowl, your dough is going to be extremely hot, and I think the potential exists to cook your eggs. I beat a lot of the heat out of the dough first and I hope it doesn't result in a tough finish--but the heat coming off the dough was extraordinary. So maybe beat some heat out, and then add your eggs one at a time.

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