Tuesday, February 26, 2013



In France you can find Chouquettes in most bakeries. They are fluffy, delicious and not complicated to make. It's basically "pâte à choux" (puff pastry) with pearl sugar on top. Plus, once you know how to make the choux, you can use them for Profiteroles as well (you know, with vanilla ice cream inside and chocolate sauce on top).

-makes about 40 choux-
  • 125 gr of water
  • 125 gr milk
  • a pinch of salt
  • 25 gr sugar (organic cane sugar is the best)
  • a pinch of vanilla sugar
  • 100 gr butter
  • 140 gr all purpose flour
  • 4 eggs
  • pearl sugar (you can buy some in a bakery)

  • Preheat your oven at 175°C (350°F)
  • In a saucepan boil: water + milk + sugar + salt + butter.
  • Stir in flour and cook for two minutes.
  • Transfer to the mixer with the paddle attachment and mix for three minutes. (by hand works as well)
  • Add the eggs, one at a time while you keep mixing.
  • Scrape into a piping bag, fitted with a 12mm nozzle. And pipe little balls, around 3cm wide and 2cm high over a baking sheet. If you don't have a piping bag, you can just use a plastic one (used to froze food) or make little balls with 2 spoons. In that case, pick up the dough with one spoon and scrap it onto the baking sheet with the other.
  • Sprinkle with pearl sugar. Be generous as some will fall off as the puff up in the oven.  And press them in gently so they stick to the dough.
  • Bake for 35mintues or until the puffs are lightly golden-brown.
  • ET VOiLA!

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