Chouquettes
Delicious and sweet sweet French cream puffs cookies
Servings 36 cookies
Ingredients
- 1 Cup Water, or milk (240ml)
- 1/2 Cup Unsalted butter cut into 1-inch pieces (113g)
- Pinch Salt
- 1 Cup All purpose or bread flour (120g)
- 4 Large Eggs, at room temperature
Instructions
- In a medium saucepan, place the water, butter, and salt and cook over medium heat until the butter has melted and the water comes to a boil.
- Reduce heat to low and add the flour.
- Use a wooden spoon to vigorously stir until you have a smooth ball of dough, about 2-3 minutes.
- Transfer the dough to a bowl of a stand mixer (or a large bowl) and use the paddle attachment to mix on low and cook the dough. About 5 minutes.
- Increase speed to medium-high and the eggs, one at a time. The mixture will look like it is curdle but as you mix it will become smooth.
- Transfer the dough into a large piping bag fitted with a large round tip.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and use 1-2-inch round cookie cutter to mark circles, leaving about 2 inches of space for them to puff.
- Turn the parchment paper so the pencil will face the pan, and pipe the dough.
- Bake over the low (but the lowest) oven rack for ten minutes, then reduce the temperature to 375F and bake for an additional 13 minutes.
- Turn the oven off and leave the puffs on the oven door shut for 10 minutes.
- Remove from the oven. The pastries are now ready to be served. If you choose to fill them, allow them to cool completely.
Notes
- The pastries should be stored at room temperature for up to three days. If filled refrigerate and store them for as long as the filling is fresh.
- To freeze, pack the pastries in a freeze bag and freeze for up to four weeks. When ready to use, remove the pastries from the bag and allow them to reach room temperature.
- Make sure the eggs are at room temperature.
- Do not substitute the pearl sugar with chocolate chips, the high oven temperature will burn them.