"Simplicity is the ultimate sophistication" LdV

Friday, 17 April 2015

CHOUQUETTES EXPRESS

CHOUQUETTES EXPRESS

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.
 


CHOUQUETTES EXPRESS
A quick glance in your kitchen...

In your fridge
Butter
Eggs
Eggs yolk

In your cupboard
Flour
Baking powder (optional)
Brown caster sugar
Orange blossom essence
Pearl sugar

CHOUQUETTES EXPRESS
Around 35 chouquettes
260ml 8,7 oz of water 
100g 3,5 oz of butter 
150g 5 oz of plain flour sifted

50g 1,7 oz of brown caster sugar 
3 eggs 
2 eggs yolk
1 tbsp of orange blossom essence (optional) 
Pearl sugar

Preheat the oven to 210° 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 (if you use some) 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..
Brush the top of each mound with some of the egg yolk.
Drizzle with pearl sugar over the top.
Bake for 15-20 minutes.

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