"Simplicity is the ultimate sophistication" LdV

Friday, 17 April 2015



I love, love, love chouquettes. I can eat those marvels any time of the day really...Chouquettes are a kind of "éclairs". Round and very fluffy with pearl sugar on top. Chouquettes were born in XVI century under Catherine de Medicis reign...My nounou used to do them with pearl sugar on top AND a little caramel... It was scrumptious. For the recipe, I know that she used baking powder. But sometimes, I do mine without so afterwards, you decide !  You can find pearl sugar at Ocado or on line at Amazon. If not. Just make a nice caramel, and dip them....Miam, Miam...

Wine pairing : Muscat de Lunel (White) from Languedoc-Roussillon.

A quick glance in your kitchen...

In your fridge

In your cupboard
Baking powder
Brown caster sugar
Orange blossom essence
Pearl sugar

Around 35 chouquettes
260ml 8,7 oz of water 
100g 3,5 oz of butter 
150g 5 oz of plain flour sifted
30g ? oz of brown caster sugar 
3 eggs 
6g of baking powder 
1 tbsp of orange blossom essence (optional) 
Pearl sugar

Preheat the oven to 200° C.
Line a baking tray with baking paper.
In a saucepan, bring to the boil water and butter.
Remove from heat and dump all the flour and the baking powder at once.
Stir rapidly with a wooden spoon until the mixture is like dough and pulls away from the sides of the saucepan.
Allow to cool for 2 minutes.
Add the sugar, the blossom essence. Combine well.
Add the 3 eggs, one at a time, stirring continuously.
Using a tea spoon, scoop up a little mound of dough and scrape it off onto the baking paper.
Place the mounds evenly-spaced apart..
Drizzle with pearl sugar over the top.
Bake for 20-25 minutes.

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