Chouquettes from The Little Paris Kitchen
The recipe is taken from the show The Little Paris Kitchen by Rachel Khoo. It is a classic French delicacy that has its roots in Italy. The dough itself can be used to prepare eclair or profiteroles or princess donuts, and it is more salty than sweet, so its purpose depends on the sprinkling, and of course on your imagination. They taste like eating sugar bubbles. They are simply perfect!
Preparation steps
- In a saucepan, boil water, milk, butter, salt (I added a little less than a full teaspoon because it turns out quite salty) and sugar.
- Remove the pot from the plate and add all the flour at once.
- Stir the flour vigorously, return the pot to the plate and continue to mix, if the mixture looks crumbly do not worry just stir further until it becomes smooth.
- Transfer the mixture to another bowl. Spread it out lightly to make it cool more easily. Allow it to cool with occasional stirring, until lukewarm.
- Add the eggs one at a time, stirring constantly.
- It will be easiest for you if you use a mixer with dough attachments.
- Fill a pastry bag with batter and squeeze onto back paper an amount the size of a hazelnut for small or the size of a walnut for larger chouquettes. Be sure to leave enough space between each drop of dough as it will spread slightly.
- In the original, the chouquettes look like small donuts because they are made with a plain wide extension. As that sequel got lost in me, I used starry.
- Sprinkle them with powdered sugar and wait a minute, then sprinkle them again.
- Now carefully sprinkle each chouquette with sugar crumbs *.
- Bake at 170 ° C for 15 to 20 minutes. From this mixture I got two trays of chouquettes. One tray of small ones that took 20 minutes in my oven and one tray of large ones baked in 30 minutes.
- * You can of course buy sugar crumbs, but I make them myself by wrapping a couple of sugar cubes in two sturdy plastic bags and beating them with a meat mallet.
- In addition to sugar crumbs, you can also use drops of chocolate. You can also make them yourself, just be sure to use chocolate with a high cocoa content so that they do not lose their shape when baked.
- The French also prepare a salty version of chouquettes in which they use grated cheese as a sprinkle and of course omit powdered sugar.
- I prepared small chouquettes for snacking, and I filled the bigger ones with yogurt cream or Yogurt pleasure by eva-mill (thank you very much!). The preparation of this cream took a little longer, because I wanted extremely sour yogurt to make its taste stand out in the cream. I used yogurt with LGG as a starter with a tablespoon of sugar. Which is one day, or night, to prepare yogurt and one to enjoy yogurt. I used ca. half of the cream from the yogurt filling filling in which I mixed another tablespoon and a half of sugar. The effort paid off! They are simply perfect and melt in your mouth. Try it
