I fell head over heels for these cute little treats when I first saw Rachel Khoo whip them up on her show (The Little Paris Kitchen) a few years back. Since then I’ve been making variations on them, both sweet and savoury. Below is the basic sweet recipe and a few ways to jazz them up!
Ingredients (Makes about 25)
- 75ml Water
- 75ml Milk
- 50g Butter
- 1/2 tsp Salt
- 1 tsp Sugar
- 85g Plain Flour
- 2 Eggs
- Icing Sugar
1. In a bowl, combine the flour, salt and sugar
2. Pour the water, milk and butter into a saucepan and place on a low heat until the butter has melted
3. Once it has melted turn down the heat, pour in all of the flour and mix. At this point it will look a little like lumpy mashed potato, but continue beating until it goes smooth and then for about 1 min after.
4.Transfer the pastry to a mixing bowl and carry on beating until the pastry is cool enough to touch. Once you can touch it add in one egg. The batter will go lumpy but carry beating until it is smooth again then add another egg. Repeat until all the eggs have been mixed into the batter
5. Spoon the batter into a piping bag with a 5mm nozzle or a freezer bag with the corner cut off. Line three baking trays with baking paper, dot a little of the mixture on each corner of the baking tray before you place the paper on the tray, this will hold the paper down. Pipe the Chouquettes on to the baking tray.
6. Dust the Chouquettes with icing sugar, add topping and dust again
7. Bake in the oven for 15-20 minutes until crispy and golden
I mixed 1 tsp of cacao powder in to 1/2 of the batter, and sprinkled chocolate cupcake decorations on the others. Nibbed sugar also works well, but this is a little hard to come by and you probably have to buy it online.