French Sugar Puff Pastries (Print Version)
# Ingredients:
→ Pâte à Choux
01 -
250ml water
02 -
1/2 teaspoon salt
03 -
2 teaspoons sugar
04 -
90g unsalted butter, cut into small chunks
05 -
140g all-purpose flour
06 -
4 large eggs, at room temperature
→ Topping
07 -
1 egg yolk mixed with 1 teaspoon milk (for glaze)
08 -
Pearl sugar (for coating)
# Instructions:
01 -
Preheat the oven to 220°C. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a small saucepan, combine water, salt, sugar, and butter. Stir until butter is completely melted, then remove from heat.
03 -
Add all the flour at once to the liquid mixture. Return pan to heat and stir vigorously until the mixture is smooth and pulls away from the sides of the pan.
04 -
Allow dough to cool for two minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and shiny.
05 -
Using two spoons, scoop walnut-sized mounds of dough onto the prepared baking sheet, spacing them evenly. Alternatively, use a pastry bag fitted with a plain 1/2-inch tip to pipe them.
06 -
Brush the top of each dough mound with egg glaze. Generously press pearl sugar over the tops and sides of each mound.
07 -
Bake until puffed and well-browned, about 25-30 minutes. If they darken too quickly, reduce oven temperature to 190°C and continue baking. For extra crispness, poke a small hole in the side of each chouquette after baking to release steam.
# Notes:
01 -
These traditional French pastries are light, airy and characterized by their crunchy pearl sugar topping.
02 -
Chouquettes are best enjoyed fresh on the day of baking.