Eric Kayser's recipe for chouquettes

Baker Éric Kayser reveals how to make delicious little sweet bites that will brighten up your breakfasts: we're talking about the inevitable chouquettes!

From the preparation of the choux pastry to the baking, you only have to follow the step-by-step instructions to impress your friends and family with these chouquettes. And to make it even easier, Eric Kayser even suggests you follow his recipe on video, below!

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Eric Kayser's chouquettes recipe

Ingredients:
15g sugar
175g of butter
20cl of milk
22cl of water
230g of flour
3g of salt
80g of heavy cream
6 eggs
100g of granulated sugar

Utensils:
A baking tray
A saucepan
A whisk
A strainer
Spatulas
A pastry bag
Ovenproof baking sheet with parchment paper

Time :
Preparation: 10 to 20 minutes
Shaping: 5 minutes
Cooking time: 18 minutes at 180°C

Preparation :

Pour the water, milk, butter, sugar and salt into your saucepan. Bring these ingredients to a boil. Meanwhile, sift your flour with the sieve. Once the first mixture boils, pour the sifted flour into your pan in one motion. Stir with your wooden spatula until your dough is dried out, perfectly unstuck from the pan. Make sure there is no flour left on the edges of the pan.

Place the pan on your work surface, off the heat. Let it cool slightly (just a minute or two). It should still be a little warm to incorporate the remaining ingredients.

Add the crème fraîche to the first mixture in the pan and stir until fully incorporated. Start by adding one egg. Once this is well incorporated into the batter, add the remaining eggs. Mix gently until fully incorporated. You can use the whisk at this point.

To check if your choux pastry is ready, make a line with your finger in the pastry. If the edges don't close up too quickly, your dough is perfect.

Fill your piping bag with choux pastry. Close, turn and arrange on your parchment paper-lined baking sheet, making rounds of 3 to 4 centimeters in diameter (of course, you can make them bigger if you prefer large chouquettes). Don't forget to leave enough space between each chouquette to prevent them from sticking together as they will puff up during baking.

Decorate each chouquette with granulated sugar, pressing a little to hold them in place. Bake at 180°C for about 18 minutes.

And discover the recipe in video below :

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