Prepare choux pastry:
Pour the water into a saucepan and add the cut-up butter. Add a pinch of salt. Heat over medium heat until the mixture boils. It’s important that the butter is completely melted before proceeding to the next step.
Once it boils, remove the pan from the heat and add the flour all at once. Mix quickly with a wooden spatula or spoon. You should get a smooth paste that pulls away from the sides of the pan.
Return the pan to low heat for 1 to 2 minutes to dry out the dough slightly. This removes excess moisture, which is important for the chouquettes to rise properly.
Add eggs:
Remove the batter from the heat and let it cool for a few minutes until it feels lukewarm. This prevents the eggs from cooking when added.
Add the eggs one at a time. Crack one egg into the batter and mix vigorously until it’s fully incorporated before adding the next. Repeat this process until the batter is soft and pliable and has a shape (it should be quite thick but still runny). If the batter is still too stiff after adding the eggs, you can adjust the consistency by adding a little water (a tablespoon at a time).
Prepare the oven and baking tray:
Preheat your oven to 190°C (thermostat 6–7). This ensures even cooking.
To prevent the choux pastry from sticking, line a baking tray with baking paper or a silicone mat.
Form the choux pastry:
Put the dough into a piping bag with a smooth nozzle of 1 cm diameter.
On the prepared baking sheet, form small, walnut-sized balls of dough, leaving some space between them, as the choux pastry will expand during baking. If you don’t have a piping bag, you can also use two spoons to form the balls.
Gilding and finishing:
Prepare choux pastry:
Pour the water into a saucepan and add the cut-up butter. Add a pinch of salt. Heat over medium heat until the mixture boils. It’s important that the butter is completely melted before proceeding to the next step.
Once it boils, remove the pan from the heat and add the flour all at once. Mix quickly with a wooden spatula or spoon. You should get a smooth paste that pulls away from the sides of the pan.
Return the pan to low heat for 1 to 2 minutes to dry out the dough slightly. This removes excess moisture, which is important for the chouquettes to rise properly.
Add eggs:
Remove the batter from the heat and let it cool for a few minutes until it feels lukewarm. This prevents the eggs from cooking when added.
Add the eggs one at a time. Crack one egg into the batter and mix vigorously until it’s fully incorporated before adding the next. Repeat this process until the batter is soft and pliable and has a shape (it should be quite thick but still runny). If the batter is still too stiff after adding the eggs, you can adjust the consistency by adding a little water (a tablespoon at a time).
Prepare the oven and baking tray:
Preheat your oven to 190°C (thermostat 6–7). This ensures even cooking.
To prevent the choux pastry from sticking, line a baking tray with baking paper or a silicone mat.
Form the choux pastry:
Put the dough into a piping bag with a smooth nozzle of 1 cm diameter.
On the prepared baking sheet, form small, walnut-sized balls of dough, leaving some space between them, as the choux pastry will expand during baking. If you don’t have a piping bag, you can also use two spoons to form the balls.
Gilding and finishing:
