Chouquettes

Ever since watching Rachel Khoo make chouquettes on the BBC programme Little Paris Kitchen I have been itching to make them myself. The only thing stopping me was that I couldn’t find the pearl sugar in any of my local supermarkets, or even online Update: Doh, I actually just realised that I needed to search for “nib sugar” and then it comes up with quite a few. I had to go into London to L’atelier des Chefs (19 Wigmore Street or 10 Foster Lane) to buy them.

These are super easy bitesize choux pastry puffs topped with crunchy sugar, incredibly moreish and oh so easy to pop into the mouth.

Recipe from Rachel Khoo’s Little Paris Kitchen:

Ingredients:

170ml water
170ml milk
1 tsp salt
1 tsp sugar
100g butter
170g plain flour
2 eggs
Icing sugar for sprinkling
Pearl sugar to decorate

Method:

  1. Preheat oven to 200c. In a pan mix together the water, milk, salt and sugar. Add the butter (cubed) and bring to the boil.
  2. Stir in the flour and mix until a smooth, soft dough forms.
  3. Remove to a bowl and leave to cool for a few minutes, stirring to help release the heat.
  4. Mix in the eggs, one at a time, until dough is smooth and glossy.
  5. Place dough into a piping bag and pipe bite-sized dollops onto a lined baking tray.
  6. Sprinkle with icing sugar and top with pearl sugar. Sprinkle with icing sugar again.
  7. Bake in the oven for 25-30 minutes or until evenly browned.
  8. Allow to cool completely before packing away or covering as otherwise the steam will melt the pearl sugar.

You could also fill them with flavoured cream or drizzle with chocolate.

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