Shopping list for 25 chouquettes
125 ml water
1 teaspoons sugar
45g unsalted butter, in small cubes
65g flour
a pinch of salt
2 free range eggs (room temperature)
pearl sugar (also named grain sugar) or
chocolate buttons
Glaze: 1 egg yolk + 1 teaspoon of milk
The French Chouquettes are actually miniature puffs, without whipped cream but sprinkled with pearl sugar. In France they are eaten mostly after a meal but we like to have them with our coffee or tea. The mini-monsters like every pastry, but when it is small and there's lots of them they really love it. In order not to make it too much, we pipe small rosettes, so cute! But you can also make them traditionally, using two spoons you make heaps of dough on the baking sheet.
How to make chouquettes
Preheat the oven to 200°C.
Cover the tray with a silicon mat or baking paper.
Put water, butter, sugar, salt in a pan.
Melt the butter on medium heat.
When melted stir the butter mixture firmly.
Add all the flour, stir until the dough comes from the sides.
Take the pan from the heat, let the dough cool for a few minutes.
Beat the eggs, one by one, firmly into the dough.
beat the dough until it is smooth and shiny.
Spoon the dough into a piping bag if you like.
Pipe small rosettes of dough on the baking mat.
Whisk the egg yolk with the milk.
Brush it on the chouquettes and sprinkle with the pearl sugar.
Bake the chouquettes in 10 to 15 minutes light brown.
Allow the chouquettes to cool on the baking mat.
Now we will serve them with a lovely tea or coffee!