Chouquettes

Method

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1. Bring the water, milk, butter, sugar and salt to a rolling boil.

   Mark done

2. Tip in the flour all at once and beat hard to a smooth ball, then dry it over the heat for 2 minutes.

   Mark done Start 2 min timer

3. Cool 5 minutes, then beat in the eggs one at a time until the paste falls slowly from the spoon in a V.

   Mark done

4. Pipe walnut-sized mounds onto lined trays, well spaced, and flatten any peaks with a wet finger.

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5. Brush with beaten egg and scatter generously with pearl sugar, pressing it on lightly.

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6. Bake at 200°C / 400°F for 20 minutes, then lower to 170°C and bake 12 minutes more.

   Mark done Start 20 min timer

7. Prop the oven door open with a wooden spoon for a final 5 minutes to dry them out, then cool on a rack.

   Mark done

Chef’s Tips

• Pearl sugar only. Granulated melts away.
• Prop the door open at the end to dry them.
• They are meant to be empty. Do not fill them.

Pairing Suggestions

• Coffee
• A paper bag
• The walk home

Storage & Reheating

Best the day they are made. A day in a tin; refresh at 170°C for 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.