Chouquettes

Chouquettes

1. 1

   Heat the butter, water, milk, salt, and sugar together in a saucepan over medium heat. Stir to dissolve, and bring to a simmering point.

2. 2

   As soon as the mixture starts to boil, remove it from the heat, and add the sifted flour in one go. Whisk vigorously with a rubber spatula until it forms one smooth ball and flour bits are not visible.

3. 3

   Place the saucepan back on the stove and cook the dough for about 3 minutes over medium heat, mixing constantly. It is ready when a skin forms on the bottom of the saucepan.

4. 4

   Transfer the dough to a bowl or stand mixer fitted with the paddle attachment and let it cool slightly before starting to mix the egg in. Only add a small amount of egg at a time while the mixer is on. Stop when the mixture is glossy and silky and forms a V when slowly dropping off the whisk.

5. 5

   Prepare a perforated baking sheet with a perforated baking mat. Alternatively, use a large tray with parchment paper.

6. 6

   Transfer the mixture to a piping bag fitted with a round small nozzle tip, and pipe 20-25 equal-sized buns on the baking mat. Leave enough space between them as they will rise in the oven. Gently flatten the tips of the piped dough with a wet finger.

7. 7

   Generously sprinkle the piped dough with Swedish pearl sugar. The sugar pearls should be gently pressed into the dough.

8. 8

   Then, place the tray into the freezer for at least 30 minutes while pre-heating the oven to 200C/392F.

9. 9

   Lower the oven temperature to 170C/338F and bake the Chouquettes for 20-25 minutes. Do not open the oven door in the first 15 minutes. They are ready when golden brown in color, nicely puffed up, and do not deflate at room temperature.

10. 10

    Cool them on the perforated air mat or, if baked on parchment paper, cool them on a wire rack.

11. 11

    Please note that the Chouquettes require no filling. Serve them fresh.