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Before starting this Chouquettes recipe, make sure you have organised all the necessary ingredients.
Place the water, butter, sugar and salt in a saucepan on the heat.
Bring to a boil.
Remove from heat and pour all the flour in one go.
Stir with a wooden spatula, making sure that lumps do not form.
The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the paste comes away from the sides of the saucepan and forms a ball.
Leave to cool for 5 minutes. Add one egg...
... and combine with a wooden spoon.
Add the remaining eggs one by one.
The choux pastry is ready to use.
Scoop the preparation into a piping bag fitted with a plain nozzle.
Pipe the choux buns in staggered lines on a baking sheet, slightly greased.
Glaze the surface of the choux buns with egg wash (egg yolk combined with one tablespoon of water).
Sprinkle some pearl sugar on top.
Bake at 180°C (gas 4)...
... for approximately 20 minutes.
When the choux buns are puffed up and golden, remove from the oven and let cool. Enjoy!