For approximately 45 chouquettes:
- 250 ml water
- 100g butter – you can add salted butter, if you are using unsalted butter, add 1/4 tsp of salt into the mixture
- 1 tsp caster sugar
- 150g plain flour – look carefully, most flours available in the grocery stores contain additives such as bicarbonate soda etc, even ‘plain flour’. I bake using Odlums Organic Plain Flour or Doves Organic Plain Flour.
- 4 eggs, lightly beated
- 50g pearl sugar (sugar nibs) – they are difficult to get in Ireland. Try Amazon perhaps, or ask French friends to bring you some 🙂
Oven 180C fan.
Put water, butter, sugar, and salt – if you’re using it – into the saucepan. Set over a low heat. Bring to the boil, and immediately set aside. Add flour in one go and stir vigorously using a wooden spoon until all ingredients are combined well together. Put the saucepan back to a medium heat and stir continuously until it starts sticking out from the saucepan walls – it should take about 1 minute.
Take the saucepan off the heat and transfer the mixture into the bowl. Let the mixture cool for a minute or two. If you add eggs too early they’ll scramble.
Add beaten eggs in four goes, mixing well in between until eggs are all incorporated. You may not have to add all the eggs. Usually I add approximately 3 1/2 eggs. The paste should be smooth, shiny, and falling off the spoon slowly creating a ‘curtain’ or thick ribbon.
Don’t add too many eggs. Too thin mixture will result in deflated, eggy, pancakes (brrrrrr), too thick, won’t produce enough steam to puff the buns enough.
Put paste into the piping bag with 1cm plain or star nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with baking paper.
Brush each with the leftover egg mixture and sprinkle with pearl sugar.
Bake for 15 – 20 minutes until dry and golden. DO NOT OPEN THE OVEN DURING THE BAKING OR THEY’LL COLLAPSE! Frustrating…
Cool on a wire rack. Et Voila!