When I’m bored, I like to cook desserts. Just the thought of the yummy sweet bites I will be eating afterwards fills me with joy and excitement. Thank god I am not bored too often as I would be quickly piling on the pounds (not that it would deter me, mind you). So, on a boring Sunday afternoon, I decided to make these sweet choux pastries, called “Chouquettes”. It is traditionally sprinkled with sugar pearls but I know these are not easy to find (even in France), so if you don’t have them, just make a caramel or roll them in sugar as they are still hot. You can also fill them with crème pâtissière, as they say, the world is your oyster!
Source: La cuisine de Gabie
1/2 tsp salt
1 tbsp sugar
30g sugar pearls (optional)
- Preheat the oven at 200C
- Put the water, milk, salt, sugar and butter in the TM bowl and set to 4min/100C/speed 1.
- Add the flour and mix 1min30/speed 3.
Plunge the bowl into cold water (up above the plastic base) and leave for 1 minute to cool down (this step might be skipped but I prefer doing it to avoid my eggs to cook in the mixture during the next step). Dry the bottom of the bowl well, especially the metal heating elements.I am told by Yvette, a French Thermomix demonstrator, that they are advised not to plunge the bowl in water anymore but rather put the bowl in the fridge for a few minutes to cool. Thanks Yvette for the info, one can never be enough up to date!
- Put back the bowl on its base and set to speed 5. Break one egg at a time and add it through the hole in the lid while the blades are spinning (there should be 30 seconds between each egg, roughly).
- The mixture should be soft but not runny.
- Prepare a baking tray with a silicone sheet or oiled baking parchment and spoon in the mixture (about a heaped teaspoon of mixture and space well as they expand when cooking).
- Sprinkle with sugar pearls if using.
- Bake for 15 minutes, then turn down the heat to 180C and bake another 15 minutes.
- When they are cooked, open the oven and leave them to cool inside for about 10 minutes to dry them inside (otherwise they will collapse).
- While they are still warm, roll them in sugar or wait until they are cooled down and fill them with crème pâtissière and/or dip them half way in caramel and leave the caramel to harden before eating.