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Ingredients:
Choux pastry
▢240 mL milk 8 fl oz / 1 cup
▢115 g unsalted butter, cubed and at room temp. 4 oz / 1 stick
▢135 g AP flour 4.7 oz / 1 ⅛ cup, spoon and leveled
▢4 large eggs you may not use the whole amount
▢½ tsp sea salt use less if using table salt or fine salt
▢2 tbsp white sugar
▢½ tsp vanilla extract optionalTopping▢1 cup Swedish pearl sugar you may not need the whole amount.
Cook Mode
Instructions:
Chouquettes
Preheat oven to 375°F. Prepare 2 baking trays by lining them with parchment paper.
Place the salt, milk, sugar, and butter in a saucepan, and heat over medium heat, stirring occasionally.
240 mL milk,115 g unsalted butter, cubed and at room temp.,½ tsp sea salt,2 tbsp white sugar
When the milk is starting to boil (butter should be melted at this point), add the flour in one go and vigorously mix in the flour while the saucepan is off heat, so that it absorbs all of the water (use a wooden spoon or spatula to do this).
135 g AP flour
When the flour has absorbed the water and it’s coming together as a dough, return the pan to the stove (medium heat). Cook the dough for 1 – 3 minutes while you mix and move it around in the pan. Do this until you get a dough that pulls away from the sides of the pan. If you gather all of the dough on one side of the saucepan, you should be able to stick a tablespoon in the dough and it should stay upright, and the texture of the dough should look like mashed potatoes. This is the correct consistency.
Transfer the dough into a bowl, and let it cool down slightly for a few minutes. In the meantime, whisk all the eggs in a jug. The eggs should be whisked to mix the yolks and egg whites.
4 large eggs
Add the vanilla extract to the dough, and then add the eggs in 4 – 5 additions, while mixing each portion into the dough well, between additions. You can use a handheld mixer or a whisk to do this. For larger batches, you can use a stand mixer.
½ tsp vanilla extract
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