Ahhh chouquettes ! I love that ! Do you know ?
Yeah these little puffs with pearl sugar on top. It is sooo good and so easy to do.
Personally every time I go to France, I stop to buy some and I promise you that the box does not last long...
A chou pastry is not complicated to do but you do need the right recipe ! Personally, I tried a few but I stopped on Christophe Michalak's recipe ! His recipe is perfect ! His puffs melt in your mouth and are absolutly perfect ! Here is the procedure to follow to make about 60 puffs.
- 110 gr whole milk
- 110 gr water
- 100 gr butter
- 120 gr flour
- 220 gr eggs (4 eggs)
- 4 gr sugar
- 4 gr salt
- 1 box of pearl sugar
Use always whole milk and cooking butter! Pastry cuisine ! La pâtisserie is done with the right products. And we want gourmet puffs.
220gr of egg, give us about 4 eggs. For information, an egg from the supermarket weighs between 50 and 55gr, an egg yolk 20gr and an egg white 30gr. If you take egg from the farm, make sure you weigh them carefully because they can weigh up to 70gr.
Pre-heat the oven at 210°C convection air.
Put in a saucepan the liquids, salt, sugar and butter cut into pieces. Melt gently the butter and bring to a boil for a few seconds. .
To weigh sugar and salt, I use an ultra accurate scale! It is perfect! It is super accurate.
Add the flour at one time off the heat. Mix with your spatula and quickly return to low heat. Stir vigourosly to dry out the dough for 2 minutes then remove from the heat.
Put your dough in the bowl of your food processor and mix with your k-beater at medium speed a few seconds.
Whisk the eggs with a fork in a separate bowl. Then add them one by one while mixing your dough with the k-beater so that your dough will become smooth and shiny.
We always use a fluted tip to poach puffs or eclairs. The cooking will be more uniform and we will avoid having puffs cracking in the oven.
Poach at right angles small rounds about 4-5cm maximum because they will grow (double) when cooked.
It is time to coat them with pearl sugar. To do this, place the sugar on the lenght of the plate, then pop the sugar on the puffs. This way, the sugar will blend well with the choux pastry.
Bake at 170°C convection air for about 25-30 minutes.
Do not open your oven during cooking, otherwise your puffs will become flat...
And here your puffs are ready !!!
If your puffs fall back after cooking, it's because they are not cooked enough. If your puffs are not hollow or have cracked in your oven, it's because you did not dry enough your choux pastry before adding the egg.
I wish you a good tasting !
These little puffs are perfect for a summer snack!