French cuisine · Breakfast & Eggs

Chouquettes

Small hollow choux pastry balls, thickly coated with pearl sugar and crisp from the oven with coffee.

Ingredients · for 6 servings

• 125 ml water
• 125 ml whole milk
• 100 g butter
• 150 g flour
• 4 eggs
• 1 tsp sugar
• 1/2 tsp salt
• 80 g pearl sugar

Instructions

1. Bring water, milk, butter, sugar and salt to a boil in a pot until the butter has completely melted.
2. Stir in the flour all at once and dry out the mixture over medium heat with a wooden spoon for 2 min., until a smooth ball forms and a white film shows on the bottom of the pot.
3. Transfer the dough to a bowl, let cool for 5 min. and vigorously work in the eggs one at a time – the dough is ready when it falls heavy and glossy from the spoon in a point.
4. Fill the dough into a piping bag with a smooth 10 mm tip and pipe walnut-sized mounds 4 cm apart onto two baking sheets lined with parchment paper; smooth the tips with a wet finger.
5. Sprinkle generously with pearl sugar, tap off the excess and bake in the oven preheated to 190°C for 22–25 min. without opening the door, until the chouquettes are dry and golden brown.
6. Let cool on a rack and serve the same day with coffee while they are still crisp on the outside.