Return to heat and continue stirring vigorously until dough forms a smooth, dry ball that does not cling to the spoon or to the sides of the pan. Do not overcook or dough will not puff properly....

Return to heat and continue stirring vigorously until dough forms a smooth, dry ball that does not cling to the spoon or to the sides of the pan. Do not overcook or dough will not puff properly.

Continue beating mixture until all egg is absorbed. Dough should hold its shape when lifted on the end of a spoon, but it should still be smooth, moist, and workable.