Chouquette (makes 15 big ones): 70g milk 70g water 64g unsalted butter 2g salt 3g sugar 76g all-purpose flour 140g eggs, beaten 100g pearl sugar icing sugar & vanilla powder for dusting on top 1. In a saucepan, bring water, milk, butter, sugar and salt to a boil. Off heat, add flour and mix well. 2. Turn the stove back on to medium-low heat and cook the dough, mixing with a spatula constantly, for about 3 minutes until you see a thin film formed on the bottom of the pan. Transfer the dough into a large bowl. 3. Using a spatula, spread out the dough and let it cool for about 3 minutes. Add the eggs in 4-5 times, mixing the dough thoroughly after each addition. The finished dough should have a “V” shape when fallen off the edge of a spatula. 4. Using a 10mm nozzle, pipe the choux onto a tray lined with silicon mat/parchment paper (or use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet). Sprinkle generously with the pearl sugar and tip the tray to pour off any excess. 5. Bake at 170C for 18 minutes then at 150C for 7 minutes. Dust with icing sugar and vanilla powder (optional). Chouquettes are best eaten right away or within the same day.
