Chouquettes, Chouquettes

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The weekend is here and this is the best time for my family and I to relax, the weather is hot and the garden is blooming it is also Fiesta Friday, the party becomes very festive. I decided to bake Chouquettes!

Chouquettes are made with a simple ‘Pate a Choux’// ‘Choux Pastry’, the same dough that we use for ‘Petit Choux’, the only difference the Chouquettes are hollow inside, no cream, just a little Pearl sugar or caramel on the top as a decoration.

Serves 16

Ingredients: (for the dough)

  • 250ml of milk (much better than water)
  • 110g of butter
  • A pinch of salt
  • 140g 0f wheat flour
  • 4 medium eggs
  • Casson sugar or Pearl sugar for decoration

Procedure:

  1. Pour the milk into a pan and start to cook on a medium heat.
  2. Add the butter and the pinch of salt.
  3. Cook until the butter has melted completely.
  4. Remove the pan from the heat.
  5. Pour the flour in one go.
  6. Stir vigorously until the dough detaches completely from the pan.
  7. Pour the dough into a bowl and add the first egg.
  8. Stir vigorously until the complete integration of the egg.
  9. Repeat the process for each egg (the result depends on how you vigorously stir the dough).
  10. Flour a baking tray.
  11. Using a tablespoon, take a little dough and drop onto the tray (you can use a piping bags but with a tablespoon, it works too).
  12. Proceed the same way until the end of the dough.
  13. Don’t forget to let space between the Chouquettes.
  14. Preheat the oven to 200C degrees.
  15. Bake for 30 minutes or until the top turn golden (depending on the oven) and don’t open the oven during cooking.
  16. Remove from the oven and allow to cool.

For the caramel:

  • 250g of white granulated sugar.
  • 125ml of water.

Procedure:

  1. Add the sugar into a pan.
  2. Pour the water on the top.
  3. Cook on a medium heat until the caramel becomes golden.
  4. From time to time rotate the pan.
  5. Remove the pan from the heat carefully (it’s hot).

FINAL procedure:

  1. Dip each chouquette into the caramel (don’t forget it’s hot) and put it on a serving plate, sprinkle with Casson sugar or Pearl sugar.

The Chouquettes are soft, the sweetness is brought only by the caramel and the sugar and we love it with a good strong coffee.

Bon Appétit!

60 thoughts on “Chouquettes, Chouquettes

  1. Serena

    Your chouquettes are so beautiful, as all your lovely creations 🙂 We call them “bignè”, here in Italy. This is one of those recipes that I am afraid to try, because it seems so difficult to get right… And you make it look so easy 🙂

    • lapetitepaniere

      Thank you so much Serena for your kind comment 🙂 For me “Bigne” is “Nunn’s puffs” and we fry it (delicious with icing sugar on the top). Trust me don’t be afraid to try the “Chouquettes”, it’s simple and easy, if I did you can do it too 🙂 Have a lovely weekend.

  2. Hilda

    I always look to your blog for inspiration in baking, and this is a good example of why. Now I just have to find some of that pretty chunky sugar for the tops so I can try and recreate them. Or maybe I will just drizzle them with maple syrup – that would be a lot easier for me.

    • lapetitepaniere

      Oh Hilda, thank you so much for your kind words. I’m absolutely sure, the Chouquettes will be delicious with Maple syrup (your homemade maple syrup). I remember you are the first one, you tried my “tarte tatin” with success 🙂 You’re a great “host” and have a nice weekend!

  3. chefjulianna

    Oh Linda! I admire you so much! I tried to make chouquettes once and they were flat little pancakes 😥 Thanks so much for bringing your talent to FF! The guests are just gobbling them up as we speak 😀

  4. saucygander

    Wow, these look addictively delicious! The pearl sugar is so pretty! I’ve made a savoury version with cheese sprinkled on top, and my favourite part (other than eating them) is watching the pastry puff up in the oven, it still feels like magic. 😀

    • lapetitepaniere

      Thank you for your kind words Saucy, you sure made me laugh! 😛
      I have never thought of making them with cheese or with salted decorations, but next time I will give it a try! Enjoy the rest of the weekend 🙂

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