Pate a Choux / Chouquettes
Pate a choux is a versatile base that can be used for many pastries - chouquettes, eclairs and cream puff just to name a few. Chouquette is a bite-size snack that has a crunchy and sugary exterior and the center is hollow. One important tip in baking chouquettes (and anything made with pate a choux) is not to open the oven door until they are well browned. The pastries will collapse if the door is opened before crust sets.
Yields about 100 chouquettes
Milk 167g / 2/3 cup
Water 167g / 2/3 cup
Salt 6g / 1 tsp
Sugar 7g / 1 1/2 tsp
Butter 148g / 1 stick and 2 TBSP
Flour 187g / 1 1/2 cup
Eggs 318g / 6 large eggs
Extra eggs to adjust consistency
Sift the flour and reserve.
Bring the milk, water, salt, sugar and butter to a boil.
Off heat, add the flour to the pot and stir vigorously to combine.
Return to the heat and cook the paste over medium heat until it clears the side of the pot.
Transfer to a mixer with a paddle attachment and mix on low speed for 30 seconds to dissipate heat.
Add the eggs in stages on low speed. Scrape after each addition.
Continue adding the eggs until the paste is shiny, smooth and forms a clean, non-ragged "V" shape when it drops from the paddle.
While warm, deposit into desired size and shapes using a piping bag and piping tips.
Using a 805 tip, pipe the pate a choux into 1.5" circles.
Egg wash and sprinkle generously with pearl sugar.
Bake at 350F for 10 minutes and then at 325F for 20-25 minutes.