Chouquettes October 22 2013, 0 Comments
For me, these sweet little choux pastry puffs bring back the loveliest memories of Paris. Staying in a flat above a boulangerie-pâtissière meant waking up every morning to the smell of warm butter and flaky pastries. My husband and I couldn't resist filling a paper bag with crisp, airy and dangerously easy to eat chouquettes to snack on while we wandered the city.
This recipe makes about 20-25 chouquettes240ml (1 cup) water
1/2 teaspoon salt (We use Himalayan Rose Pink Salt)
2 teaspoons sugar (We use Tate & Lyle golden caster sugar)
90g (6 tablespoons) organic unsalted butter, cut into small pats
140g (1 cup) sifted organic AP flour
4 large organic eggs at room temperature. Separate one egg. You will use the yolk for your wash and the white for your dough
See note above: 1 egg yolk, whisked with 1 teaspoon of almond milk (or your favourite milk) to make a wash
sucre perlé (Pearl or Nib sugar) for sprinkling. You can find this coarse sugar at most specialty food stores or French markets
1. Preheat the oven your oven to 220c (200 fan or 425f) and line a baking sheet with your silicone baking mat or parchment paper.
2. In a medium saucepan heat your water, salt, sugar, and butter. Stir occasionally until the butter is melted and your liquid is nearing a boil.
3. Do not remove from heat. Pour all of the flour into your pan and stir rapidly using a wooden spoon, until the mixture is smooth and pulls away from the sides of the pan. Remove from heat.
4. Allow your dough to cool in a mixing bowl for about two minutes or until lukewarm to the touch.
5. One at a time, vigorously stir in the 3 eggs and 1 egg white with your wooden spoon until smooth and shiny.
4. Using a pastry bag, pipe walnut size mounds of dough onto your baking sheet. Flicking the bag at the end will help to keep your chouquettes from having a pointed top.
5. Brush the tops of each mound with your egg wash then sprinkle your coarse sugar on top. Be generous with your sugar, as it will give a sweet crunch and appealing look to your pastries.
6. Bake for 35 minutes or until puffed and well-browned. If your oven browns one side of your pan faster than the other, you can turn half way through. HOWEVER, resist the urge to peek! Opening your oven door can cause the chouquettes to deflate due to the drop in temperature.
If you would like to fill them with cream, simply poke a small hole in the side of your chouquettes after you take them out of the oven to let the steam escape and to keep them crispy enough to hold your filling. Using a piping bag and small tip, pierce the bottom of you chouquette and fill.
Chouquettes are most delicious right out of the oven and best eaten the day they are made.