Chouquette
Ingredients
- 125 ml water
- 125 ml milk
- 110 g butter
- 1 tbsp sugar
- pinch of salt
- 150 g flour
- 4 eggs
- pearl sugar (Swedish pearl sugar), for topping
Chouquettes are unfilled choux pastry puffs, piped small and topped generously with coarse pearl sugar before baking. As the choux dough puffs and dries in the oven, the pearl sugar spreads and toasts on the surface, giving each airy, custard-scented puff a crunchy, sweet crust — no filling needed.
Method
Bring the water, milk, butter, sugar and salt to a boil in a saucepan.
Remove from heat and tip in the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
Return briefly to low heat, stirring, to dry the dough slightly, then transfer to a bowl.
Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Pipe small mounds onto a lined tray and scatter generously with pearl sugar.
Bake at 220°C (425°F) for about 5 minutes, then lower the oven to 175°C (350°F) and continue baking for 20-25 minutes until golden and dry.
