Chouquette are little choux pastry typical of french bakery. Chouquettes are perfect to prepare a sweet weekend!
I propose to make chouquettes with coarse sugar, this sugar is obtained after crushing and agglomeration of crystal sugar. You will find coarse sugar on the net or specialty shop.
The choux pastry is easy to do and if you don’t have any coarse sugar right now, you can use chouquettes with a delicate chocolate mousse or vanilla ice and chocolate sauce to make profiterolles.
Ingredients: coarse sugar french chouquettes
- 1/2 cup (10 cl) of water
- 1/2 cup (10 cl) whole milk
- 1 teaspoon (5 g) salt
- 1 1/4 tbsp (10g) sugar
- 7 1/2 tbsp (110 g) butter
- 1 1/2 cup (150 g) flour
- 4 eggs
- 2 1/2 (20 g) coarse sugar
Preheat oven to 380 ° F (190 ° C).
In a saucepan pour the water, butter, salt, sugar and bring to boil.
Add the flour all at once, reduce heat and dry out the dough with a spatula by working vigorously. When it comes off the edges, keep working for 3 to 4 minutes with the spatula. It should be smooth.
Pour the batter into a bowl, add an egg and work the dough with a spatula until the egg is completely incorporated before adding the next one and so on.
The dough should be smooth and make a tape when it is ready.
Put the dough in a pastry bag fitted with a tip (you can find some here) and sprout the mixture on a baking sheet covered with parchment paper.
Top the choux pastry with coarse sugar. Chouquettes will cook 35 minutes in the oven at 380°F (190°c). Open the oven’s door oven after 20 minutes of cooking.
Recipe inspired by chef Gaston in Lyon France