Chouquettes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   In a medium saucepan, combine the water, cubed unsalted butter, granulated sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a rolling boil.

   Ongeveer 3 min

3. 3

   Remove the pan from the heat and add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until a rough dough forms.

   Ongeveer 1 min

4. 4

   Return the pan to low heat and cook, stirring and pressing the dough constantly, for 1-2 minutes to dry it out. The dough should form a smooth ball and a thin film should form on the bottom of the pan.

   Ongeveer 2 min

   Tip van de kok: Drying the dough properly is crucial for creating light, hollow puffs that don't collapse.

5. 5

   Transfer the hot dough to the bowl of a stand mixer with a paddle attachment, or a large mixing bowl. Beat on low speed for 1-2 minutes to release some steam and cool it down slightly.

   Ongeveer 2 min

   Tip van de kok: The dough should be warm, not hot, to avoid scrambling the eggs.

6. 6

   Add the choux pastry eggs one at a time, mixing on low-medium speed until each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and form a slow-sinking 'V' shape when the paddle is lifted.

   Ongeveer 5 min

   Tip van de kok: If the dough is too stiff, you can add a small amount of another beaten egg until the right consistency is reached.

7. 7

   Transfer the choux pastry to a piping bag fitted with a 1.5 cm (1/2 inch) round tip. Pipe small mounds about 2.5 cm (1 inch) wide onto the prepared baking sheet, leaving at least 5 cm (2 inches) of space between them.

   Ongeveer 5 min

   Tip van de kok: If you don't have a piping bag, you can use two spoons to drop small dollops of dough onto the baking sheet.

8. 8

   Brush the tops of the dough mounds with the beaten topping egg, then sprinkle generously with pearl sugar.

   Ongeveer 2 min

9. 9

   Bake for 10 minutes, then, without opening the oven door, reduce the temperature to 180°C (350°F). Bake for another 15-20 minutes until the chouquettes are puffed, deeply golden brown, and feel light.

   Ongeveer 25 min

   Tip van de kok: Resist the urge to open the oven early, as the sudden temperature change can cause the pastries to collapse.

10. 10

    Remove the chouquettes from the oven and transfer them to a wire rack to cool. They are best enjoyed the same day they are made.