To Make the Choux Pastry

1. Preheat the oven to 200°C/390°F (without fan).
2. Line a baking tray with greaseproof paper.
3. Place the water, butter, salt and sugar in a large saucepan over medium-high heat until the butter has melted and the water just begins to boil. Do not let the water boil, though, because you do not want any liquid to evaporate.
4. Take the pan off the heat.
5. Add the flour.
6. Beat everything together with a wooden spoon until the mixture comes together in a dough and comes away from the sides of the pan.
7. Tip the dough into the bowl of an electric stand mixer.
8. Using the flat paddle attachment, beat the mixture for a few seconds to knock out the air and to cool the dough a little.
9. Add one egg and beat until the egg is fully incorporated.
10. Repeat with the remaining eggs. The mixture might look like it is separating or curdling after you have added an egg, but keep beating until the mixture comes together into a thick and smooth dough.
11. The consistency of the choux pastry should be thick and smooth, such that it is able to hold its shape once piped.
12. Fit a 2 cm (1 inch) plain nozzle into a piping bag and pipe little rounds onto the baking tray about 5 cm (2 inches) apart.
13. Fill a small cup with water to use to wet your fingertips and press down any pointy tips on the rounds of dough, and also to lightly wet each piece of dough. This will help the pearl sugar or chocolate chips to stick to the dough.
14. Sprinkle generously with pearl sugar and/or chocolate chips.
15. Bake for about 20-25 minutes until golden and crisp.
16. Remove the chouquettes to a cooling rack and let them cool slightly before serving.