Chouquettes (Sugar Puffs)

Perfect for an afternoon snack, chouquettes are little drops of choux pastry, sprinkled with pearl sugar and baked until puffed and crispy!

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Course: Dessert

Cuisine: French

Keyword: choux, choux pastry, pâte à choux

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: sugar puffs

Calories: 63kcal

Prepare two baking sheets with sheets of parchment paper. Set aside.
In a sauce pan over medium heat, add the water, milk, salt and butter.
Whisk the eggs together in a small bowl and set aside.
Sift the flour into a separate bowl and discard any chunks. Set set aside.
Once the butter is melted, bring the mixture to a boil then take off the heat.
Add the flour and mix until a thick dough forms and the flour is completely mixed in.
Put the pan back on medium heat and continue to stir the mixture to dry it out. You should be looking for film to form on the bottom of the pan and for the panade to form one ball.
Transfer the panade to a standmixer with the paddle attachment and mix on medium low for 3 minutes, until it cools.
Slowly add the eggs to the mixture to the panade. You may not need all of the eggs. The dough should be shiny and if you tap the back of a spoon on the dough and flip it over, it should form a bird beak that doesn't fold over on itself.
Transfer to a piping bag with a round piping tip. Use a bit of choux dough to stick down the corners of the parchment paper, so they don't move around when you pipe.
Holding the piping bag at a 90 degree angle with the baking sheet. The piping tip should be slightly above the baking sheet. Pipe small choux of about 3-4cm (1-1.5 inch) in diameter.
Brush with egg wash and the sprinkle with pearl sugar.
Bake at 170°C (340°F) for about 45 minutes or until puffed up and golden brown.