The constant deluge of rain this summer has led to flooding in many parts of Switzerland, including our own balcony. The window boxes which comprise my little kitchen garden have been flooded from the non-stop rain and most of my plants look somewhat miserable from having their feet wet for far too long. Perhaps the only solace in having a wet summer is being able to use the oven like I would in winter.
Something which I love to bake throughout the year are these little choux pastry puffs called chouquettes. Given my recent tribulations with choux pastry when attempting a new recipe for éclairs, I was somewhat hesitant to deviate from my trusty Nigella recipe. Also, I had previously shared a recipe for Chocolate Chip Chouquettes by the wonderful and witty David Lebovitz. But with my existing infatuation with Rachel Khoo’s The Little Paris Kitchen, many have asked about her recipe for these chic little French treats. So with a good supply of milk, eggs and butter at the ready, I mustered up the courage to try a new recipe for an old favourite.
Thankfully, Rachel Khoo’s recipe was as straightforward as choux pastry is supposed to be. These chouquettes were light and crisp, and disappeared within seconds of being served. They are best served on the day they are made, but they are so moreish that you need not worry about leftovers.
When making choux pastry, I frequently take the lazy route and use the KitchenAid standmixer to do all of the hard work. Please refer to this recipe for éclairs for instructions with a standmixer.
Pearl sugar is commonly used in breads and pastries in Europe and is generally widely available in continental Europe. For all other countries, check your local specialty stores. Some Ikea stores also stock pearl sugar. If you can’t find pearl sugar, crushed white sugar cubes will create a similar effect.
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