Soft inside, crispy outside chouquettes

Ingredients

• 80 g Whole milk (Used with water to achieve a dough that is both soft and crispy)
• 80 g Water (Mixed with milk to lighten the dough)
• 3 g Salt (Lightly seasons the dough)
• 3 g White sugar (Added to the liquid for butter caramelization)
• 90 g All‑purpose flour (Base of the choux pastry)
• 70 g Unsalted butter (Must be melted with the liquid)
• 3 units Eggs (Incorporated one by one, at room temperature)
• 20 g Pearl sugar (For decoration just before baking)

Instructions

1. Measure and prepare the ingredients

   Weigh the milk, water, salt, sugar, flour, butter and eggs. Set the pearl sugar aside for decoration.

   Time: PT2M

2. Melt the butter with the liquid

   In a saucepan, pour the milk, water, butter cut into cubes, white sugar and salt. Heat over medium heat while stirring until the butter is completely melted.

   Time: PT3M

3. Incorporate the flour off the heat

   Remove the saucepan from the heat. Add the flour all at once and whisk vigorously until you obtain a homogeneous dough that detaches from the sides.

   Time: PT2M

4. Add the eggs

   Return the saucepan to low heat. Add the eggs one by one, mixing well between each addition, until the dough is smooth and glossy.

   Time: PT3M

5. Dough rest (optional)

   Let the dough rest for 10 minutes at room temperature, or cover and place in the refrigerator if preparing ahead.

   Time: PT10M

6. Preheat the oven

   Preheat the oven to 200 °C. As soon as the chouquettes are in the oven, lower immediately to 180 °C, then midway through baking to 160 °C.

   Time: PT5M

   Temperature: 200°C

7. Pipe the chouquettes

   Transfer the dough to a piping bag. On a baking sheet lined with parchment paper, form 3 cm diameter mounds, spaced 2 cm apart.

   Time: PT5M

8. Sprinkle pearl sugar

   Immediately sprinkle each chouquette with pearl sugar before baking.

   Time: PT1M

9. Bake the chouquettes

   Place the chouquettes in the oven. Bake 10 minutes at 200 °C, then lower to 180 °C and bake another 10 minutes, finally 5 minutes at 160 °C until they are golden and dry.

   Time: PT25M

   Temperature: 200°C → 180°C → 160°C

10. Cooling

    Turn off the oven, leave the chouquettes in the closed oven for 5 minutes, then transfer them to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

9 g

Fat

3 g

Fiber

0 g