Chouquettes
Hello food lovers!
Ahhh chouquettes! I love them! Do you know them?
Of course! Those little choux puffs with pearl sugar on top. They're so delicious and so easy to make.
Personally, every time I pass through France, I stop to buy some and I promise you the box doesn't last long!
Choux pastry isn't complicated to make, but you do need the right recipe! Personally, I've tested quite a few, but I settled on Christophe Michalak's recipe! His recipe is perfect! His choux melt in your mouth and are absolutely perfect! So here's how to make about 60 chouquettes.
Ingredients:
- 110gr whole milk
- 110gr water
- 100gr butter
- 120gr flour
- 220gr eggs (4 eggs)
- 4gr sugar
- 4gr salt
- 1 box of pearl sugar
Let's get started with the recipe!
Always use whole milk and cooking butter! Baking is done with quality ingredients. And we want really indulgent choux! :-)
Tip: 220gr of eggs gives us about 4 eggs. For reference, a store-bought egg weighs between 50 and 55gr, an egg yolk 20gr and an egg white 30gr. If you use farm eggs, make sure to weigh them carefully as they can weigh up to 70gr.
Preheat the oven to 180°C, fan-assisted.
Pour 110gr of milk and 110gr of water into a saucepan. Add 100gr of butter cut into pieces beforehand.
Add 4gr of salt and 4gr of sugar.
To weigh the sugar and salt, I use an ultra-precise measuring spoon scale! It's perfect for weighing small quantities.
Melt the butter gently by bringing to a boil for a few seconds.
Add 120gr of flour all at once off the heat.
Mix with your spatula then quickly return to low heat. Stir vigorously to dry out the dough for 2 minutes then remove from heat.
Transfer the panade into the bowl of your stand mixer and mix with the flat beater (K beater) at medium speed for a few seconds.
Beat 4 eggs with a fork in a separate bowl.
Add them one at a time while mixing your dough with the flat beater until your mixture becomes smooth and shiny.
Fill a piping bag with choux pastry and pipe your puffs using a 12 mm or 13 mm star nozzle.
Use a pitcher to fill the piping bag neatly.
To get nice crispy little choux, I've adopted the perforated baking tray with the perforated mat.
I love it! I find that the baking result is really superb for choux, éclairs, cookies, biscuits and tart bases.
TIPS: Always use a fluted nozzle to pipe choux or éclairs. The baking will be more even and you'll avoid having choux that crack in the oven.
Pipe at a right angle into small rounds of about 4-5 cm maximum as they will grow a lot (double in size) during baking.
Sprinkle your choux with pearl sugar for an indulgent touch. ;-)
Bake at 180°C fan-assisted for about 25-30 minutes.
Do not open your oven during baking, otherwise your choux may go completely flat...
And there you have it, your choux are ready! :-)
If your choux deflate after baking, they haven't cooked long enough. If your choux aren't hollow or if they cracked in the oven, it means you didn't dry out your choux pastry enough before adding the eggs.
Enjoy!
These little choux are perfect for a snack or to accompany an ice cream for dessert!
Have a lovely Sunday, food lovers!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Related posts
Juicy Matcha Muffins with Pecan Nuts & White Chocolate
Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
Leave a comment
Comments
Question de Vanessa
By: Vanessa R. On 2022-02-19Bonjour,
Merci pour cette recette. La première fois que je réussi mes choux.
Replied by: Karin On 2022-02-20
Question de Adriana
By: Adriana L. On 2020-08-30Bonjour Karine. Est-ce qu’on peut cuire plusieurs plaques en même temps ou il vaut mieux les faire les unes après les autres? Merci
Replied by: Karin On 2020-08-30
Réponse
By: Cakelicious-Team On 2018-08-06Merci Aline!
Ils sont partis vite hein? Ici ça avait tenu un après-midi! lol
Belle journée.
Karin