French sugar puffs

Start by pouring the milk and water into a fairly large saucepan, then add the salt and the butter cut into pieces. Cook on low heat, and bring everything to a boil.

As soon as the first bubbles appear, remove the pan from the heat. Pour the flour, and stir everything with a wooden spatula.

For the moment, the choux pastry still sticks to the saucepan and the spoon, it needs to be dried.

Cook the choux pastry again over low heat, and stir until it no longer sticks to the saucepan and the spoon.

Once this is achieved, pour the choux pastry into a container. Add the eggs one by one, while mixing each time with a wooden spatula.

For the last egg, adjust the consistency of the choux pastry. It should form a peak when you take some with the wooden spatula and let it fall into the dish.

Add the last whole egg, or mix the egg with a fork before so you can add only a part depending on the consistency of the choux pastry.

Once the chouquettes are made, glaze each chouquette with a brush dipped in beaten egg, then cover them abundantly with granulated sugar.

Press lightly on the granulated sugar so that it adheres to the choux pastry, then turn the baking sheet over to remove the excess sugar.

Bake the chouquettes in an oven preheated to 190 ° C for 15 to 20 minutes while monitoring the cooking process regularly.

When removed from the oven, put the chouquettes on a wire rack to allow them to cool before tasting.