Chouquettes are little choux pastry bites, piped into rounds and finished with pearl sugar before being baked to golden perfection.
- 145g Unsalted butter, cold from the fridge is fine
Brown Butter Chouquettes
- 125g whole milk
- 125g water
- 110g brown butter
- 5g Kosher Salt
- 5g vanilla bean paste
- 15g Sugar
- 165g All-purpose flour
- 240g eggs, lightly beaten, plus more if required (see tips)
- Swedish Pearl Sugar to finish
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, and allow to cool slightly.
- Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter or the bottom of a piping tip, trace 1 1/4” (3cm) circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” (5cm) between each), then flip over the baking sheet so that the side with the drawing is facing downward.
- Fit a large piping bag with a medium round piping tip.
- In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.
- Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.
- With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.
- Transfer the choux pastry to the prepared piping bag. Stick town the edges of the parchment paper using a little choux pastry. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist.
- If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray. If you need another tray to pipe your choux on, create another template using the parchment and a cookie cutter.
- Sprinkle the piped out mounds heavily with swedish pearl sugar - I like to tilt the tray and sprinkle from each side to make sure that the edges are covered, then give the tray a good shake to help any loose stuff stick.
- Bake the chouquettes for 15 min at 400°f / 200°c, then turn down the oven to 350°f / 180°c, and bake for a further 10-15 minutes, until they are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the remaining chouquettes.
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
Keywords: choux, chouquette, pearl sugar, choux pastry, pate a choux