Chouquette are airy, tender and slightly crusty; little puffs of choux pastry. These are small bitesize snacks.. Easy to make and will get over very quickly. And these Chouquette – Choux Pastry Puffs are most delicious when hot. So bake them and eat right away. I am sure you will not be able to resist, even had one piping hot straight from the baking tray. Too good !
In spite of all the love and passion for baking that has been growing on me; I had never tried making a Choux Pastry before – strange; asking myself why, silly. The Recipe that I am sharing with you all is for a small batch of Chouquette – Choux Pastry Puffs; It’s always good to have your first trial on a small amount. However you will end up with 24 small-sized Chouquettes.
Chouquette is a classic french patisserie afternoon snack. A classic Chouquette requires a special pearl sugar; which provides a Chouquette its signature crunch. I was more keen on having some chocolate over the top so went with my heart (Heart wants what it wants). If you want to have pearl sugar on top; you can either buy online or just crush some sugar cubes into rough chunks; it will do the same job. Either ways you will end up with a very new and yummy snack to flaunt.
Chouquette – Choux Pastry Puffs are slightly crusty yet tender, these are like little pillows that will melt in the mouth. These can be filled with custard or mousse. Or you can dip these yummies in some melted chocolate or caramel. Add it to your to do list.
Few points to read before you start :
1. Again will start with same point that the accurate measurement of ingredients is very important.
2. When you start to add the egg into the dough mix; it will break apart, it might seem like a curdle mess. If you feel that way, you are on the right track. Keep beating. 🙂
3. While adding the eggs don’t throw in all at once; you will have to keep a check on the consistency. You will get a smooth, thick, glossy paste. When you lift up your spatula, it should fall after roughly 3 seconds. It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape.
4. Do not add in the eggs when the dough is hot. You may end up scrambling the eggs. Remember that eggs start cooking at 60°C (140°F).
5. Brush the piped puffs with a little egg wash. It helps in browsing and gives a gloss on the top, you can flatten down the little tips to ensure that the tips do not burn.
6. Chouquette is first baked on high temperature and then on low. High temperature makes the dough rise quickly and sets the structure of the shell, which makes the airy and hollow center. Keeping these on low; bakes the puffs completely and helps in formation of lovely golden brown crust.
7. When you turn off the oven, open the door a little( just a crack) and leave your Chouquette in for another 5 minutes to prevent the sudden temperature shock which can cause them deflate.
