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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Coat two baking sheets with butter, dust each with flour, then flip and tap to remove any excess flour; set aside.
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3
Fit a pastry bag with a 1/2-inch round tip; set aside.
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4
Place measured butter, milk, water, sugar, and salt in a medium saucepan and set over medium heat, stirring occasionally with a wooden spoon until the butter has melted.
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5
Increase heat to high, bring mixture to a rolling boil, then remove from heat.
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6
Add measured flour all at once and stir vigorously with a wooden spoon until a dough forms, about 30 seconds.
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7
Return the saucepan to medium heat and stir constantly to remove excess moisture and cook the raw flour, about 3 minutes.
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8
(A film should form on the bottom of the saucepan.)
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9
Transfer the dough to a stand mixer fitted with a paddle attachment.
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10
Let sit, stirring the dough with the mixer on low speed for a few turns about every 30 seconds to release steam until the dough is slightly cooled, about 3 minutes.
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11
Increase the mixer speed to medium low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
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12
(The dough will separate each time you add an egg but will come back together.)
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13
Mix in the egg white.
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14
Transfer the dough to the pastry bag.
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15
Pipe the dough into 1-1/4-inch round mounds (about the size of a ping-pong ball), lifting the bag as you form them and setting them 1 inch apart on one of the baking sheets (about 24 per sheet).
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16
Coat your finger with butter and dab each chouquette peak to smooth it out, then sprinkle the chouquettes with half of the pearl sugar.
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17
Bake 15 minutes without opening the oven door.
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18
Reduce the heat to 350 degrees F and continue baking until the chouquettes are golden brown all over, about 10 minutes.
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19
Place the baking sheet on a wire rack and immediately pierce each chouquettes side with a paring knife to release steam.
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20
Let cool completely on the baking sheet.
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21
Return the oven to 400 degrees F and repeat steps 6 and 7 with the remaining dough, baking sheet, and pearl sugar.
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22
The chouquettes are best eaten warm but are also delicious several hours after baking.
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23
Once cool, they can be stored in an airtight container at room temperature or in the freezer.
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24
Before eating, thaw frozen chouquettes and reheat in a 300 degrees F oven until crisp again, about 5 minutes.
