For me these pastries bring back memories of going to the bakery with my grandmother during the summer holiday. Ideally, the weight of the eggs should be equivalent to the weight of the water so make sure to weigh the eggs.
1 person made this
1 pinch salt
1 pinch sugar
80g plain flour, sifted
3 medium or 2 large eggs, lightly beaten
coarse sugar for sprinkling
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
Bring water, salt, sugar and butter to the boil in a small saucepan. Remove from the hob and add the sifted flour all at once. Return to the heat and cook over low heat, stirring until a thin film forms at the bottom of the pan, about 2 minutes.
Stir mixture to cool before gradually adding the eggs, only add more egg once it's fully incorporated. Stop stirring then the mixture has a satin finish. There should be a line in the mixture after you stir it.
Spoon small heaps of the mixture on the baking tray. to get perfectly round chouquettes, draw circles on the greaseproof paper with an edible pen.
Gently run the tines of a fork over the chouquettes to flatten them slightly to the will risen evenly. Sprinkle with coarse sugar.
Bake in the preheated oven for 35 to 40 minutes. Do NOT open the oven during that time or the chouquettes will collapse.