Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

CHOUQUETTES and coffee with a friend

3/30/2009

1 Comment

 

  I took a morning off from what seems to be constant busyness and enjoyed a cappuccino and pastries with a friend.  One of my all-time favorites is chouquettes, made from choux pastry dough that is piped into little mounds and topped with a large course-grained sugar.  I was first introduced to chouquettes in Paris by our friend Maria.  She would purchase a little bag full of them from a patisserie for snacking while we walked the city.  It's another one of those "when you can't be in Paris" treats that is easily made at home, but gives me the feel of being somewhere special. 
                 
                                                    CHOUQUETTES
                             adapted from a recipe on Chocolate & Zucchini

• 50 g of unsalted butter
• 125 ml water
• 2 tablespoons sugar
• pinch of salt
• 75 g flour
• 2 eggs
• chouquettes sugar or pearl sugar

1.  Combine the butter, water, sugar and salt in a saucepan.  Bring to a boil, turn off the heat and pour all of the flour in at once.  Stir quickly with a wooden spoon until the dough comes together and forms a ball.
2.  Place the dough into the bowl of an electric mixer and let cool for 2 minutes.  Turn on the mixer and add the eggs, one by one, until totally incorporated.  You will have a nice, shiny dough.
3.  You can either drop small mounds of dough onto a parchment lined baking sheet, or use a pastry bag with a 1/2-inch tip.  You should have enough dough for approximately 25 chouquettes.  Make sure to leave space between the dough mounds so they have room to expand and puff up.  Take the coarse sugar and press grains gently onto the top of each chouquette.
4.  Bake on the middle rack of a preheated 425˚F oven for 10 minutes, then reduce the heat to 375˚ and continue to bake for another 10 minutes.  You want the chouquettes to be golden brown and dry.  Take out of the oven and pierce each chouquette with a toothpick or wooden skewer to let the steam escape.

1 Comment
John
3/31/2009 02:23:58 pm

These look very good!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris