Prepare the Glaze by mixing the egg yolk and milk together. Transfer the mixture to a bowl and add the eggs one at a time.

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Coat your finger with butter and dab each chouquette peak to smooth it out then sprinkle the chouquettes with half of the pearl sugar.

Chouquette recipe. Repeat with the remaining mixture. Heat the water salt sugar and butter in a. Remove from heat and add flour all at once stirring vigorously with a wooden spoon until dough is smooth and pulls away from the sides of the pan.

It must cool a bit before adding the eggs. Bake the chouquettes for about 30 minutes. Pipe 1 12-inch mounds onto the baking sheets leaving 1 inch between them.

Preheat oven to 425 F 218 C. Remove the choux and transfer to a bowl. Bake 15 minutes without opening the oven door.

Étape 2 Lorsque le mélange bout retirer la casserole du feu et ajouter dun seul coup la farine avec le sel et la levure. Generously sprinkle each mound with 12 teaspoon of pearl sugar. Bake the pastry puffs for 10 minutes at 425F 220C then WITHOUT opening the oven door reduce the heat to 350F 175F.

Place butter milk and water in a medium saucepan over low. The bottom of the pan should form a film of choux. Line a baking sheet with parchment paper.

Preheat an oven to 220C. Heat water sugar salt and butter in a medium saucepan until boiling. 1 stick 4 ounces butter cut into 12-inch pieces.

Mettre leau et le beurre dans une casserole et porter à ébullition. Using either a spoon or paddle attachment with a stand mixer begin incorporating the eggs one at a time. Using a nozzle number 10 pipe the choux mixture onto a tray lined with baking paper to make a small ball.

Top each of the mounds with about 12 a teaspoon of pearl sugar.

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