Chouquettes - recipe
-
Prepare
-
Serves
30 -
Cook
-
Skill
Medium
Ingredients
For the choux
- 125 ml Water
- 125 ml Milk (whole)
- 100 g Butter (unsalted) cubed
- 1 tsp Salt
- 1 tsp Unrefined golden caster sugar
- 170 g Plain white flour
- 4 Egg(s) (free range)
For the decoration
- Icing sugar for dusting
- 100 g Unrefined golden caster sugar
Find similar in:
-
1
Preheat the oven to 180°C (160°C fan /gas mark 4).
-
2
Pour the water and milk into a pan and add the butter, salt and sugar. Place the pan on a high heat and melt the butter.
For this step you'll need:
- 125ml Water
- 125ml Milk (whole)
- 100g Butter (unsalted) cubed
- 1tsp Salt
- 1tsp Unrefined golden caster sugar
-
3
Turn the heat down to low and add all of the flour. Beat hard, until you have a smooth ball that pulls away from the sides of the pan without sticking.
For this step you'll need:
- 170g Plain white flour
-
4
Take the pan off the heat and continue to beat until the dough is cold enough to touch. Mix in the eggs one at a time, beating until the batter smooths out. Once all the eggs have been added and the mix is smooth, put the dough into a piping bag fitted with a 5mm nozzle. Line several baking trays with baking paper, dotting a little dough in each corner to stick the paper down.
For this step you'll need:
- 4 Egg(s) (free range)
-
5
To pipe the chouquettes, hold the nozzle at a 90-degree angle about 5mm from the tray. Keep the nozzle upright and pipe the walnut-sized ball of dough, then quickly flick the nozzle sideways to stop the dough trailing. Repeat until all the mixture is used up.
-
6
Dust the chouquettes with icing sugar and then leave for a minute before sprinkling with the caster sugar. Repeat with a second layer of icing sugar before baking for 20 minutes or until golden and crisp.
For this step you'll need:
- Icing sugar for dusting
- 100g Unrefined golden caster sugar