chouquette
This is our favourite recipe to do with kids in our workshop, it is a popular French pastry that you will get in the morning for breakfast or for Brunch (very good idea). It is a light puff ball with sugar topping.
We are convinced that ten of those are not enough.
La Pâte à choux arrived in France in the 16th century with Catherine de’Medici. The dough was first called la Pâte à Chaud (hot dough) as it is cooked twice
In 1760 Monsieur Avice changed the recipe and because of that the dough was renamed to La pâte à Choux. From this moment pastry chefs started to create different pastries such as éclairs, la religieuse, Paris-Brest & others
chouquette
Prep time : 20 minutes
Baking time : 15 - 18 minutes
Total time : 38 minutes
Servings :9 units
INGREDIENTS
CHOUX DOUGH (PÂTE À CHOUX)
40g or 1/3 cup ALL-PURPOSE or GLUTEN FREE FLOUR
35g or 1/4 cup WATER
35g or 1/4 cup MILK (ANY DAIRY OR NON DAIRY)
30g or 2,5 tbsp UNSALTED BUTTER
1 EGG
TOPPING
20g PEARL SUGAR
METHOD
DOUGH
To make Chouquette, preheat oven to 185°C (385°F) fan forced if possible
Place water, milk, butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat, add the flour (all at once) beat with a wooden spoon to have as a result a panade
Stirring all the time, turn on the saucepan over medium heat and dry the panade for 2 minutes (if you see a thin skin or film at the bottom of your saucepan that’s completely normal)
Transfer the panade to a medium size bowl, keep stirring for 20 seconds until slightly cooled (or you can do it with an electric mixer). Add egg and beat until fully combined with a smooth texture
Spoon into a pipping bag fitted with a nozzle (number 8) or you can do with 2 spoons
Prepare your baking tray with either parchment paper or silicone baking mat
Pipe between 2cm to 3cm rounds leaving 1,5-2cm distance between them to avoid them to stick while cooking; if using a spoon grab a descent amount of dough on one of the spoon then with the second one help you out to place it on top of the parchment paper or silicone baking mat
TOPPING
To do Chouquette, you need to place the pearl sugar on top of each choux remember to press gentle so that they will stick.
Cook for 15 – 18 minutes or until puff are golden.
Allow them to cool completely on the tray or plate.
Bonne dégustation
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Wishing you bright days and lot of fun!