I like different tastes from different cuisines, but let’s admit it, when it comes to pastries and other baked food, the French definitely know what they are doing.
These tiny balls of cuteness are just another example. They are basic little pastries which can be eaten all by themselves or dipped into chocolate, sprinkled with sugar or chocolate chips etc. They are not too sweet, meaning you don’t feel like you have sugar injected in your veins!! Plus, they look cute!!
I made my pastries in a really mini size but you can make them slightly bigger so that you can pipe cream inside, just like any choux pastry. Without the cream they are salty-sweet but with the cream I believe they would be rather sweet.
You can keep the pastries in a closed jar up to 3 days. They survive for even more in fact, but do not give the best feeling. And of course, eating them right away out of the oven is the best.
This chouquette recipe is Rachel Khoo’s version.
Ok then, off to the kitchen!
(makes about 40 mini pastries)
1 cup plus 3 tbsp / 170 ml water
1 cup plus 3 tbsp / 170 ml milk
1 tsp / 5 ml salt
1 tsp / 5 ml sugar
100 gr butter
170 gr flour
To put on top:
1. Preheat the oven to 200C.
2. In a medium pan, put water, milk, salt, sugar and butter.
3. Put the pan in medium heat, stir a bit until the sugar and salt are dissolved and butter starts to melt. Let it boil.
4. When it starts to boil, add flour and continue stirring, until cooked flour gets together and starts pulling away from the pan.
5. Transfer cooked flour into a heat-proof bowl and continue stirring with a wooden spoon to cool it down. Then add the eggs and immediately continue stirring (if not, the heat of the flour will cook the eggs). Continue stirring until you have a smooth batter.
6. Transfer the batter to a piping bag with about 1 cm round nozzle. Pipe equal size balls onto an oven tray with baking sheet. My balls were about 1.5/2 cm in diameter but you can make them bigger.
7. Cover surfaces of the balls with powdered sugar. Sprinkle some pearl sugar and/or chocolate chips. Cover all with powdered sugar one more time at the end.
8. Bake the chouquettes for about 30 minutes, or until they are golden brown. When baked, take them out of the oven and leave them on a wire rack to cool down. Resist to the temptation of eating them right away, because they will be damn hot! Enjoy them, about 10 minutes later! Mmmmmm…..