Step by step recipe:

1. 43 min.
   Prepare 450 g Choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.
2. 10 min.
   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. 2 min.
   Flatten the tops of the heaps with a brush dipped in 1 beaten egg yolk, until they are nicely rounded. Coat well with beaten egg.
5. 5 min.
   Throw 30 g coarse sugar crystals 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. 25 min.
   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.