42. Chouquettes

Such an easy to make treat, and light as air too! I can easily justify eating 20 in one go.

Chouquettes
Makes about 3 dozen

100g water

100g milk

4g salt

4g sugar

90g butter

110g flour

180g eggs (about 4)

about 200g pearl sugar
1 egg, for egg wash

Preheat your oven to 170ºC. Place your water, milk, salt, sugar and butter in a medium saucepan and bring to a boil. Remove your pan from the heat and add in your flour in one go, then beat with a wooden spoon. Return your pan to a medium heat and continue stirring the mixture to dry it out a further 2 minutes (your dough will form a ball quite quickly, but keep stirring to dry the mixture out). Place your dough into a clean bowl and continue mixing until most of the steam has evaporated and the dough is cool, about 3-4 minutes. Add in your eggs one at a time, giving it a good mix in between additions. Your dough might need a little more or a little less egg depending on how much water remains. You can test the consistency by drawing a line in your batter: if the gap closes after 4-5 seconds you're good to go. If not, add a bit more egg.

Pipe or spoon your choux pastry into tablespoon sized mounds onto baking trays lined with parchment paper. Beat your egg and lightly brush the tops of your chouquettes, when sprinkle over your pearl sugar. Bake for 30-35 minutes, quickly opening the oven door after 25 minutes to let some of the steam escape and help your choux dry out (don't do this too early or your chouquettes will collapse). Your pastry should be puffed, crisp and golden brown.