Hello my lovelies!
Today, we’ll have chouquettes. And why chouquettes, you might ask… Well… just because! Those who don’t like the famous French chouquettes can click up there and quit the page (though I think it would be a terrible mistake !! 😉 ). The others will be lucky enough to enjoy amazing and delicious chouquettes inspired by Christophe Adam …
Chouquettes are the obvious choice for teatime with friends or the afternoon snack…
Quite cheap and easy to bake (if you follow the advice about drying the batter in the saucepan), it is super yummy!!
So who’s in for chouquettes???
Before starting with the recipe, it is important to add a few comments: piping is a key matter to get a smooth and generous shape. I recommend the steel plain nozzle diameter 10 and the polyurethane pastry bag from De Buyer. This specific pastry bag will resist to the temperature of your mixture when piping, it is also very easy to handle. Having a great recipe without great material would be a shame … It is also mandatory to comply precisely with the quantities of each ingredient.
Ok, let’s bake ! The recipe Chef!! 😉
- 140 g eggs (3 eggs medium size)
- 80 g milk
- 80 g water
- 80 g butter
- 90 g flour
- 50 g sugar pearls
- 2 g salt
- 4 g sugar
Melt the butter into a sauce pan with the milk and water then boil.
Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour, sugar and salt. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Then the third and whisk again. Your mixture must be smooth and homogeneous.
Then put the pastry into your pastry bag and pipe on a silicon baking mat or a baking paper. Spread sugar pearls.
Pre-heat your oven at 160 degrees and put your chouquettes in it for 35 minutes (a little bit longer if you make big ones, a little shorter if you make small ones). Do not open the oven door during that time !
After 35 minutes, make sure that your chouquettes have a nice golden colour (if not, leave them for a few more minutes while still watching).
When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.
I might insist but it's crucial to keep the right balance of weight between all the ingredients. Weigh your eggs first and adjust the other ingredients quantities if necessary.
Step by step …