Choquettes

1. 1

   Start mixing on low speed.

2. 2

   Put milk, water, butter, salt, sugar in a vat and boil to 140u00b0C (284u00b0F), on speed 3 for a few minutes.

3. 3

   When boiling , stop the cooking (turn to 0) and add the flour.

4. 4

   Keep mixing for 3 minutes on speed 1.

5. 5

   Place the eggs in a small jug.

6. 6

   Beat them slightly stirring with a fork.

7. 7

   When the mixture reaches 60 degrees Celsius, add 1/3 of the beaten eggs.

8. 8

   Wait until they are well incorporated.

9. 9

   Then add the second third.

10. 10

    For the last third, check the color of the dough.

11. 11

    Pour gradually.

12. 12

    The dough should be satiny.

13. 13

    If it shines, there are too many eggs.

14. 14

    If it is dull, add a little bit more egg.

15. 15

    Pour the batter into a pastry bag with a plain tip of average diameter.

16. 16

    Create pretty round balls.

17. 17

    To obtain a nice appearance:

18. 18

    Use the remaining beaten egg.

19. 19

    Using a fork dipped in egg, place the teeth on the ball.

20. 20

    It should not be too much egg wash.

21. 21

    Sprinkle with a few grains of sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.