There are some days when we find that we have too much time on our hands. Although these moments do not come by easily and are often unexpected, there should always be a backup plan to turn these extra few hours into something fun and educational. Hours that would otherwise be spent on mundane activities without any sense of satisfaction.
And these Chouquettes are the perfect back-up in times like this. Chouquettes allow users to foray into pastry making without having to worry about too much work, fiddly requirements or disastrous outcomes.
Relatively simple with just the right level of complexity and sophistication, Chouquettes make the perfect snack or dessert for visiting relatives or friends. They are also very handy as gifts and make excellent presents when house visiting.
Do note that in the heat and humidity of Singapore’s weather, the pearl sugar that coats the Chouquette can sometimes melt into a rather sticky coating, which may be less attractive for some but still delicious nevertheless. Another variation includes dipping of painting the Choquette with tempered chocolate creating another sinful and beautiful delight.
Ingredients:
½ stick (57 g) unsalted butter
1/3 cup (90 ml) water
1/3 cup (90 ml) whole milk
1/4 tsp salt
1 tsp caster sugar
½ cup (75 g) plain flour
2 eggs
Pearl sugar for decorating (pearl sugar substitute, please see below*)
Makes 18 – 20 chouquettes
Preheat your oven to 200°C/400°F.
In a medium stainless saucepan, add in water, milk, sugar, salt and butter. Bring to boil.
Turn off heat immediately and add in flour. Stir with a wooden spatula until the dough comes together.
Return back to medium heat and keep stirring until it comes together as a ball and a translucent thin layer forms at the bottom of the pan.
Allow to cool for 10 – 15 mins before adding in the eggs.
Add the eggs and mix until a smooth paste. It’ll look extremely lumping and squishy at first but you are on the right track.
Fill choux dough into a large piping bag fitted with a plain tip nozzle.
Pipe onto a baking tray lined with non-stick baking paper.
Dab the tip of your index finger with some water and press down the tips.
Dust the choux with icing sugar and sprinkle generously with pearl sugar. The icing sugar gives a nice golden hue to the chouquette.
Bake for 20 mins (fan forced mode) or until golden brown.
Allow the chouquette to rest in the oven for 10 mins before transferring to a wire rack.
Serve warm or at room temperature. Store in air-tight containers for up to 3 days.
*Note: to make your own pearl sugar, place sugar cubes into a plastic bag and beat them with a rolling pin.
- ½ stick (57 g) unsalted butter
- ⅓ cup (90 ml) water
- ⅓ cup (90 ml) whole milk
- ¼ tsp salt
- 1 tsp caster sugar
- ½ cup (75 g) plain flour
- 2 eggs
- Makes 18 – 20 chouquettes
- Pearl sugar for decorating (pearl sugar substitute, please see below*)
- Preheat your oven to 200°C/400°F.
- In a medium stainless saucepan, add in water, milk, sugar, salt and butter. Bring to boil.
- Turn off heat immediately and add in flour. Stir with a wooden spatula until the dough comes together.
- Return back to medium heat and keep stirring until it comes together as a ball and a translucent thin layer forms at the bottom of the pan.
- Allow to cool for 10 – 15 mins before adding in the eggs.
- Add the eggs and mix until a smooth paste. It’ll look extremely lumping and squishy at first but you are on the right track.
- Fill choux dough into a large piping bag fitted with a plain tip nozzle.
- Pipe onto a baking tray lined with non-stick baking paper.
- Dust the choux with icing sugar and sprinkle generously with pearl sugar. The icing sugar gives a nice golden hue to the chouquette.
- Bake for 20 mins (fan forced mode) or until golden brown.
- Allow the chouquette to rest in the oven for 10 mins before transferring to a wire rack.
- Serve warm or at room temperature. Store in air-tight containers for up to 3 days.
- *Note: to make your own pearl sugar, place sugar cubes into a plastic bag and beat them with a rolling pin.
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