Ingredients
- 60g plain flour (cake flour) - shifted
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- - Ingredient A -
- 45g salted butter
- 80ml water
- 25ml milk
- 1 tsp sugar
- 1/2 tsp maple syrup
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- 2 eggs (or a bit less)
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- 40g nib sugar
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- - Ingredient B -
- 1/2 tbsp milk or water
- 1/2 tsp sugar
Instructions
- 1. Add all the ingredient A in a small saucepan and stir them until it is hot but not boiling (make sure all the butter is melted). Remove from the heat, add the flour all at once and stir quickly with a wooden spoon or spatula until well blended.
- 2. Return saucepan to medium-low heat and keep stirring vigorously about 1 min. The dough forms a smooth ball.
- 3. Transfer the dough into the bowl and add beaten egg little by little. Mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop and do not add the remaining of the eggs. I use almost all the eggs here (only a little left).
- 4. Fill the mixture in a large pastry bag, fitted with a circle shape tip (1cm across).
- 5. Pre-heat the oven to 190C degree.
- 6. Pipe out about 3 cm diameter rounds on the prepared sheets, about 3 cm apart between rounds. There will be a little peak on the mounds, smooth it with a wet fingertip pressure.
- 7. In a small cup, add the ingredient B and mix well. Blush "B" on the chouquettes gently. Sprinkle the nib sugar evenly.
- 8. Bake for 15 mins at 190 C degree then heat down to 160 C degree, without opening the oven door and bake another 10 mins - until the puffs are golden brown and crispy. If you remove from the oven before baked completely, then the puffs will deflate... Transfer the puffs to a wire rack and let cool completely before serving.
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