Choux Puffs

🛒Ingredients (Grocery List)

  • 1/2 cup of Milk

  • 1/2 cup of Water

  • 7 tbsp Unsalted Butter

  • 3/4 tsp fine Sea Salt

  • 1 cup All-purpose Flour, sifted

  • 5 large Eggs

  • 1tbsp Sugar

For The Egg Wash

  • 1 small Egg

  • 2 tsp Water

  • 1/4 to 1/2 cup Crystal or Pearl Sugar

🍴Serves: 24 Pieces

⏰Prep Time: 15 min

⏱️Cook Time: 18 min


🥣Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix together the Milk, the Water, Butter, Salt, and Sugar in a large saucepan over medium heat, and bring to a boil. When the Butter melts, remove the pan from the heat, add all the Flour at once, and beat well using a wooden spoon. Return the pan to low heat and beat until the dough is smooth and pull away from the pan to form a ball. Off the heat, add the Eggs, 1 at a time, mixing until they are thoroughly incorporated.

2. Prepare the Egg Wash: Whisk the Egg with the Water in a small bowl until foamy, then set aside.

3. Using a pastry bag fitted with a 1/2-inch tip, pipe out about 1 tablespoon of batter for each Chouquettes, leaving about 1 1/2 inches between them. With a wet finger, lightly press down the swirl at the top of each puff. You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers. Paint each with the Egg Wash and sprinkle with an equal amount of Crystal Sugar.

4. Bake in the center of the oven until the Chouquettes are golden and puffed, 6 to 18 minutes. Remove from the oven, transfer to a wire rack, and eat when thoroughly cooled.


💡Tips

  • The ambient atmosphere can affect the moisture in the pastry, so add one egg at a time and watch carefully– you want a dough that is soft but not liquid. If after four eggs, you’ve got that, stop! Your pastry will be just fine. Personally, most of the time, I just use four eggs.