So today, I came back home feeling a bit "gourmande".. but I didn’t fancy anything heavy or naughty, so I decided to make some chouquettes! They are small “choux”, like the profiteroles, with pearl sugar on top. They are delicious, light and eaten in one bite (that makes me eat more!!). They are perfect for a snack in the afternoon, or evening. I made them once before going to the cinema- my friend was really surprised to see I had made us bags of chouquettes to eat during the movie :-)
Normally people prefer to eat them still a bit warm, but I like them cold, even if they get a bit soggy.
Normally people prefer to eat them still a bit warm, but I like them cold, even if they get a bit soggy.
Because there's only my flatmate and I at home tonight and we won't eat them all, I will take what’s left to work tomorrow, and I’m sure no one will mind their sogginess….
Here are the ingredients – that will make 28/30 medium size chouquettes
125 ml milk
125 ml water
100gr butter
150 gr plain flour
pinch of salt
2 tea spoon caster sugar
4 eggs
50gr pearl sugar (I buy it in france but you can find it easily on the internet)
125 ml water
100gr butter
150 gr plain flour
pinch of salt
2 tea spoon caster sugar
4 eggs
50gr pearl sugar (I buy it in france but you can find it easily on the internet)
Preheat the oven 185/ 190 C.
In a saucepan, bring the milk, water, salt and butter to a boil. Then take it out of the heat and add in the flour. Stir well until it all comes from the pan (if it helps, put it a few seconds over the heat to make it all come off the bottom of the pan (it should NOT stick to the bottom). Then add in 2 eggs, whisk well (a good 2 minutes – the texture will get weird at this point, but it’s normal). Add the 2 other eggs and again, whisk until you get a smooth sticky blondie texture – at this point, you’ve got pain in the arm). You can then add some of the pearl sugar or only put it on top of the chouquettes – I like to add some to the mix.
On a tray covered with baking parchment, drop dollops of the mix (this should make 2 trays of 15 chouquettes), sprinlme the sugar pearls on top of them and bake them for 25 minutes until golden brown
In a saucepan, bring the milk, water, salt and butter to a boil. Then take it out of the heat and add in the flour. Stir well until it all comes from the pan (if it helps, put it a few seconds over the heat to make it all come off the bottom of the pan (it should NOT stick to the bottom). Then add in 2 eggs, whisk well (a good 2 minutes – the texture will get weird at this point, but it’s normal). Add the 2 other eggs and again, whisk until you get a smooth sticky blondie texture – at this point, you’ve got pain in the arm). You can then add some of the pearl sugar or only put it on top of the chouquettes – I like to add some to the mix.
On a tray covered with baking parchment, drop dollops of the mix (this should make 2 trays of 15 chouquettes), sprinlme the sugar pearls on top of them and bake them for 25 minutes until golden brown
Now quick, quick, eat ‘em all before they get cold!
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