Chouquettes

The Method for Chouquettes

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

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

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

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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 / 340°F and bake 12 minutes more.

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

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Tips That Matter

• 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.

Serve It With

Coffee · A paper bag · The walk home

Keeping and Reheating

Best the day they are made. A day in a tin; refresh at 170°C / 338°F for 4 minutes.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.