Classic Chouquettes

½ tsp vanilla extract

Only add enough eggs to get the right consistency (i.e. a dough with a glossy sheen, and a pipeable consistency. You may or may not use up all of the eggs).
Place the dough in a large piping bag.
Pipe small, circular mounds of choux pastry dough, using a piping bag fitted with a large round tip (I use Wilton 1A or 2A tip, or you can snip the pastry bag to create an opening instead). The triangular pastry mounds are about 1 inch at the base, and roughly ¾ inch in height.
Flatten the tips of the pastries with a wet finger to prevent burnt tips.
Once you’ve piped one baking tray, leave the remaining dough in the pastry bag. Only pipe the choux pastry dough just before you’re ready to bake the second tray (otherwise the dough will form a skin when exposed to air).
Generously sprinkle the tops of the piped dough with Swedish pearl sugar. Make sure the sugar pearls are slightly pressed into the dough.

1 cup Swedish pearl sugar
Bake in the preheated oven for about 20 – 25 minutes (in the center of the oven), or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 15 – 17 minute mark.
When the chouquettes have turned a beautiful, deep golden color, remove them from the oven. Immediately (and carefully) prick each of the pastries with a toothpick, or skewer, or the tip of a small, sharp knife, and let the choux pastry cases cool completely in a draft-free area. The pastries should form a nice crust, with white sugar pearls studded on the surface.
Repeat with the remaining dough.
When the cases are at room temperature, they are ready to be served (and devoured!).

Nutrition Information:

Serving: 1pastryCalories: 60kcal (3%)

Carbohydrates: 5g (2%)

Protein: 1g (2%)

Fat: 4g (6%)

Saturated Fat: 2g (13%)

Cholesterol: 31mg (10%)

Sodium: 51mg (2%)

Potassium: 24mg (1%)

Fiber: 1g (4%)

Sugar: 1g (1%)

Vitamin A: 139IU (3%)

Calcium: 14mg (1%)

Iron: 1mg (6%)