French Chouquettes (Sugar Puffs) – A Delightful French Pastry

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  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Heat water, butter, sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the butter melts.
  3. Add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball (about 1-2 minutes).
  4. Remove from heat and let the dough cool slightly for 5 minutes.

2. Incorporate the Eggs

  1. Add eggs one at a time, beating well after each addition. The dough might appear curdled initially but will smooth out as you keep mixing.
  2. Stir in vanilla extract if using. The dough should be smooth, shiny, and pipeable but not too runny.

3. Shape the Chouquettes

  1. Transfer the choux dough to a piping bag fitted with a round tip (or use a spoon).
  2. Pipe small mounds (about 1 inch/2.5 cm wide) onto the prepared baking sheet, spacing them about 2 inches apart.

4. Add Toppings and Bake

  1. Lightly brush the tops with an egg wash (beat 1 egg with 1 tablespoon water).
  2. Generously sprinkle pearl sugar over the top.
  3. Bake for 20-25 minutes or until golden brown and puffed up.
  4. Turn off the oven and let the chouquettes sit for another 5 minutes with the door slightly open to prevent collapse.

Serving and Storage Tips

  • Serving: Enjoy warm as a light snack, breakfast, or afternoon treat with coffee or tea.
  • Storage: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F (150°C) for a few minutes to restore crispness.
  • Freezing: Freeze unbaked choux mounds and bake straight from the freezer, adding a couple of extra minutes to the baking time.

Variants:

  • Chocolate Chouquettes: Add chocolate chips inside the dough before baking.
  • Cinnamon Sugar Chouquettes: Sprinkle a mix of cinnamon and sugar instead of pearl sugar.
  • Nutty Chouquettes: Top with finely chopped almonds or hazelnuts for extra crunch.

FAQ:

1. Why did my chouquettes deflate after baking?

  • They need proper drying inside the oven. Let them sit for 5 minutes after baking with the oven slightly open.

2. Can I make chouquettes without pearl sugar?

  • Yes, you can crush sugar cubes or sprinkle coarse sugar for a similar effect.

3. How do I get a crispier exterior?

  • Bake at a high temperature (375°F/190°C) and avoid opening the oven too early.

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