Chouquettes

A recipe from cooking-ez.com

For 25 Chouquettes, you will need:

• 1 450 g choux pastry (pâte à choux)
• 2 20 g beaten egg
• 3 30 g Pearl sugar
• 4 30 g caster sugar
• 5 100 g strawberries (optional)
• 6 4 tablespoons Chantilly cream (optional)
• Total weight: 530 grams

Times:

Preparation	Cooking	Start to finish
1 hour	25 min.	1 hour 25 min.

Step by step recipe

• 1: Prepare 450 g choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.
• 2: Make small regular heaps with the choux pastry on a baking sheet, about the size of a Euro or pound coin (1.5 cm or half an inch).
• 3: As always with this sort of work, you'll find a forcing bag very useful.
  If you don't have one, use 2 teaspoons: one to scoop up the mixture from the pan, the other to push it out.
• 4: Glaze the tops of the heaps.
• 5: Throw 30 g Pearl sugar onto the heaps with a short sharp gesture which will help the crystals stick to the beaten egg.
  Finish with a dusting of caster sugar, or granulated sugar if you have some.
• 6: Put in the oven immediately at 210°C (420°F) for about 25 minutes. Watch the colouration carefully, and turn the sheet back to front if the cooking is not even.
• 7: Leave to cool on a wire rack.
  Your chouquettes are ready.
• 8: Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.
• 9: Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.
• 10: Fill the chouquette halves and replace the tops.

Remarks

Please note, chouquettes do not keep well. You can keep them in an airtight tin for just a day or two, but after this they tend to dry out. If filled with cream they keep even less well, just a few hours in the fridge.

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