Chouquette

  • 1/2 cup of water, 
  • 1/4 cup unsalted butter 
  • 1/2 teaspoon of sugar 
  • 1/4 teaspoon of salt, 
  • 1/2 cup all-purpose flour 
  • 2 eggs
  • Pearl sugar for topping

Preheat the oven to 220 °C ( 428 °F) . In a small saucepan, add the water, sugar, salt and butter. Put the pan on medium heat and heat until the butter melts. Take the pot off the stove.

Add the flour, then stir with a wooden spoon until the flour is incorporated. Return the pot to medium-low heat and stir to form a dough. Pie dough is ready when it pulls easily from the pan and does not stick to the bottom or sides of the pan – about 30 seconds to 1 minute.

Take the pot off the heat. Add the eggs one at a time, mixing well after each addition. Once the eggs are well mixed, place the dough in a pastry bag with a rounded tip or no tip at all.

On a baking tray covered with a silicone mat or baking paper, make 3.5 cm (1,37 inch.) bumps slightly spaced from each other. Place about 1/2 teaspoon of pearl sugar on top of each topping.

Bake at 220°C ( 428 °F)  for 10 minutes, then without opening the oven door, reduce the heat to 175°C ( 347  °F)  for another 20 to 25 minutes until a deep golden color.





 

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