Crispy Sweet Chouquettes (Print Version)
# Ingredients:
→ Choux Pastry
01 -
120 ml milk
02 -
120 ml water
03 -
4 large eggs
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½ teaspoon salt
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1 teaspoon sugar
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120g unsalted butter, diced
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150g sifted flour
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Pearl sugar, for sprinkling
# Instructions:
01 -
Set your oven to 210°C and let it preheat. Measure everything out and line a baking tray with parchment paper. Chill a mixing bowl (or stand mixer bowl) in the fridge while you do the prep work.
02 -
Put the water, milk, butter, salt, and sugar in a pan. Heat on low until the butter melts. As soon as it starts to simmer, take it off the heat.
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Off the heat, dump in the flour all at once. Stir it with a wooden spoon until it’s totally smooth. Pop it back on the heat, stirring nonstop until the dough dries out and pulls away from the sides, forming a smooth ball. Transfer it to the chilled bowl and let it cool for a bit.
04 -
Add one egg at a time, stirring hard between additions with a wooden spoon or using your mixer. Make sure each egg blends in fully before adding the next. If the dough breaks apart, don’t worry—just keep mixing until it comes back together.
05 -
Spoon the dough into a piping bag with a 1 cm round tip and chill it for 10 minutes. Pipe small mounds (golf-ball size max) onto the tray, leaving room between them. Scatter pearl sugar on top and gently tilt the tray so it sticks. Bake for 20-25 minutes, or until golden brown. Don’t open the oven door! Cool on a rack and enjoy same-day.
# Notes:
01 -
Enjoy these delicate chouquettes within 3-4 hours for the best texture.
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For step-by-step guidance, check out the foolproof choux pastry tutorial by the author, complete with a video guide.