Chouquettes

A recipe from cooking-ez.com
213K4.9 September 10th 2018
Chouquettes
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For 25 Chouquettes, you will need:

Times:

PreparationCookingStart to finish
1 hour25 min.1 hour 25 min.

Step by step recipe

1Prepare 450 g Choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.Chouquettes : etape 25
2Make 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).Chouquettes : etape 25
3As 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.
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4Glaze the tops of the heaps.Chouquettes : etape 25
5Throw 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.
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6Put 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.Chouquettes : etape 25
7Leave to cool on a wire rack.

Your chouquettes are ready.
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8Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.Chouquettes : etape 25
9Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.Chouquettes : etape 25
10Fill the chouquette halves and replace the tops.Chouquettes : etape 25

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.
View this recipe : https://cooking-ez.com/desserts/recipe-chouquettes.php
March 29th 2024.
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