¼ cup (60ml) | water |
¼ cup (60ml) | milk |
¼ cup (57g) | Plugrà unsalted butter, cubed |
½ tbsp (6g) | granulated sugar |
¼ tsp | salt |
½ cup + 4 tsp (70g) | all-purpose flour |
2 | large eggs, beaten (might not need all) |
1 | egg, beaten |
1 tsp | milk |
¼ cup (40g) | pearl sugar |
1 |
For the Dough
In a small saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
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2 |
Remove the pan from heat and immediately stir in the flour all at once. Mix vigorously with a wooden spoon until the dough comes together.
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3 |
Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, until a film forms on the bottom of the pan and the dough pulls away from the sides.
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4 |
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
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5 |
Beat the eggs one at a time into the dough, mixing thoroughly after each addition. The dough should be smooth, glossy, and have a thick consistency.
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6 |
Transfer the choux dough to a piping bag fitted with a large round tip.
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7 |
Pipe the Chouquettes
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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8 |
Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
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9 |
Brush the tops with the egg wash and sprinkle generously with pearl sugar.
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10 |
Bake for 20–25 minutes, or until the chouquettes are puffed and golden brown. Do not open the oven door during baking, as this may cause them to collapse.
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11 |
Turn off the oven and let the chouquettes sit inside for 5 minutes to dry out.
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12 |
Remove choux buns from the oven and let cool on a wire rack.
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