The recipe is fairly simple :
1. Melt 50 g of butter, 125 ml water*, 2 tablespoons of sugar and a pinch of salt in a small saucepan. As soon as it starts to boil, take the saucepan off the heat, dump 75 g of flour all at once, and stir with a wooden spoon until the dough adheres to itself.
2. Transfer the dough in a bowl, let it cool down a little, then add 2 eggs one by one, mixing with your friend the wooden spoon. And voilà, pâte à choux!**
3. Using two spoons, drop little balls of dough (the size of a walnut) on a baking sheet lined with baking parchment making sure to space them enough so each of them can grow to be a puffy little chouquette in its own right. Sprinkle them with grains of coarse sugar (be generous, my grandmother says the stuff doesn't keep well once opened anyway and recommends sharing the rest with your baker friends). Some crystals will fall on the sheet, but that's fine.
4. Bake in a hot preheated oven (220°C [430°F] seems just right for me, but be careful, your oven is probably hotter than mine), for about 25 minutes.
1. Melt 50 g of butter, 125 ml water*, 2 tablespoons of sugar and a pinch of salt in a small saucepan. As soon as it starts to boil, take the saucepan off the heat, dump 75 g of flour all at once, and stir with a wooden spoon until the dough adheres to itself.
2. Transfer the dough in a bowl, let it cool down a little, then add 2 eggs one by one, mixing with your friend the wooden spoon. And voilà, pâte à choux!**
3. Using two spoons, drop little balls of dough (the size of a walnut) on a baking sheet lined with baking parchment making sure to space them enough so each of them can grow to be a puffy little chouquette in its own right. Sprinkle them with grains of coarse sugar (be generous, my grandmother says the stuff doesn't keep well once opened anyway and recommends sharing the rest with your baker friends). Some crystals will fall on the sheet, but that's fine.
4. Bake in a hot preheated oven (220°C [430°F] seems just right for me, but be careful, your oven is probably hotter than mine), for about 25 minutes.
The chouquettes should puff up and turn golden. Resist the urge to open the door, hard as it may be, or your chouquettes will collapse. Turn off the oven and leave the chouquettes inside (door closed) for 10 agonizing minutes, before you turn them out on a rack to cool.
Buen Provecho
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