Chouquettes

Another yummy French Sweet Treat that I made today. It is so nice that I can pop two to three pieces at one go.  Special thanks to Derek Woo for sharing this super yummy sweet treat.

This is the piped out batter

Recipe for choux pastry and Method adapted from Derek Woo with some adjustment I made:
75g unsalted butter
1/4 tsp salt
2 tbsp castor sugar
140g plain flour
240ml water
4 eggs
(Personal note: You do not need to use up all the eggs stated in recipe. Once you reach the correct consistency(not too runny), stop adding more eggs)

Pearl sugar for sprinkle (generous amount)

Method:
1. Combine the butter, salt, sugar and water in a saucepan and bring to a simmer over medium heat.
2. Make sure the butter has melted. Take off from heat then put in the flour at once and stir quickly with a wooden spoon until well blended.
3. Return the pan over medium low heat and keep stirring until the mixture forms a smooth ball that pull off from the side of the pan.
4. Remove from heat and let cool 3 mins. Add the eggs one by one, stirring well after each addition.
5.Preheat oven to 200 deg and line baking sheet on tray.
6. Use piping bag, cut a opening then squeeze batter out onto the baking paper to form small balls.
7. Do leave space in between each batter balls and sprinkle pearl sugar generously.
8. Bake for 20 mins until puffed up and golden brown.
9. Turn off oven, open the door just abit and leave the chouquettes in oven for another 5 mins to prevent temperature shock.