Chouquettes

Known as "petits choux au sucre" in French, these airy and sweet pastries are a true delight for the taste buds. Reminiscent of croquembouche and perfect for creating scrumptious profiteroles, Chouquettes are a versatile treat that will elevate any gathering or afternoon tea. With a light and fluffy texture, Chouquettes are made from choux pastry, sugar, and a hint of magic that sets them apart from traditional pastries. The simplicity of the ingredients allows the delicate flavors to shine through, making each bite a moment of pure bliss. Whether enjoyed on their own or filled with cream or chocolate, Chouquettes are sure to become a favorite in your baking repertoire. Join me in the kitchen as I share my secrets to creating the perfect batch of Chouquettes. Let me guide you through the steps to achieving the golden, caramelized exterior and hollow interior that are the hallmarks of a good Chouquette. Get ready to impress your family and friends with this classic French treat that is both delicious and surprisingly easy to make. Get your apron on and let's bake up some magic together!

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Sweet snacks

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Choux Puffs

In a small saucepan, bring to boil milk, water, salt, honey and butter. Remove from the heat, and incorporate the flour. Put panade back to the stove and cook over medium high heat, stirring constantly until mixture pulls away from sides and a film forms on bottom of pan. Transfer panade to the bowl of an electric mixer fitted with the paddle attachment or do it by hand using a large pastry bowl and a firm rubber spatula. Before adding the eggs, stir up hot panade for a couple of minutes until most of the steam is gone. Incorporate half of the beaten eggs, then add the remaining. Add a dash of cold milk if pate a choux is still too stiff. Pipe out into 60 petit choux and egg wash and top with pearl sugar. Coat choux with pearl sugar.

Baking

How to bake choux puffs without deflating after baking. At home if using convection oven: preheat oven to 340ºF/170ºC and bake choux for 30 minutes. Then lower oven to 300ºF/150ºC and continue to bake for 15 minutes more. Turn the oven off, and leave the oven door slightly ajar and leave the choux inside to dry out for 15 minutes more.If using conventional oven: bake at 400ºF/200ºC for 40 minutes. Turn the oven off, and leave oven door ajar and leave choux inside for 20 minutes more.

Storing

Choux pastry can be made in advance and kept frozen unbaked for weeks in freezer bags. Freeze them baked if you plan to fill choux pastries with ice cream Profiteroles. Enjoy!

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