Chouquettes, these french sugar puffs covered with granulated sugar, are pure pleasure that can be eaten without hunger. Discover this recipe for chouquettes and share a moment of pure indulgence with ease …
French sugar puffs – Chouquettes
- 12,5 cl milk
- 12,5 cl water
- 4 g salt
- 125 g butter
- 175 g cake flour
- 5 eggs
- granulated sugar
- 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.
- Make the french sugar puffs using a pastry bag fitted with a tip on a previously greased baking sheet and spaced 2 to 3 cm apart.
- 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.
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