Chouquettes
PREPARATION
1 hour
PORTIONS
Up to 50 pcs, depending on size
COMPLEXITY
easily
Chouquettes is a variety of french confectionery pastries made of custard dough. They are small empty on the inside pastries that can be filled with cream or berries confiture.
It is important to bake the chouquettes at 150-160°C, so the sugar does not melt entirely and lose its form.
Ingredients for custard dough
- 100 gr water
- 100 gr milk
- 90 gr butter
- 1 gr salt
- 7 gr sugar
- 110 gr flour
- 200 gr eggs
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Method of cooking
Mix milk, water, butter, salt, and sugar in a saucepan with a thick bottom. Bring the mass to a boil.
As soon as the mixture boils well, remove it from the stove and pour in all the flour at once. Mix quickly with a spatula or a wooden spoon.
Return the pot to the fire and stir constantly. If you see a film on the bottom of the saucepan, it means that the dough has dried out.
Remove the dough from the stove and stir vigorously so that more moisture evaporates.
Next, you can transfer the dough to the bowl of a planetary mixer with a paddle attachment. Stirring constantly, pour in the eggs until the dough is completely incorporated and homogeneous.
You can add the eggs manually mixing vigorously by hand with a silicone spatula or a wooden spoon.
Transfer the dough to a pastry bag. Use the dough immediately, or you can store in the refrigerator for three days.
Plant the chouquettes on a perforated mat. The diameter can be from 2-2.5 cm if you want to get very small pastries without filling. For larger ones with a filling make the diameter of 3-3.5 cm.
Sprinkle thermostable granulated sugar on each.
Bake at 150°C for 25-30 minutes. Be guided by the look of pastries. The bases should be nicely browned and risen.
Remove from the oven, cool down completely, and only then remove from the mat, you can help yourself with a sharp knife.
Custard vanilla cream
- 300 gr milk
- 50 gr egg yolks
- 100 gr sugar
- 1 tsp of vanilla paste
- 20 gr corn starch
- 30 gr butter
Grind the yolks with sugar and cornstarch using a whisk.
Heat the milk with vanilla until it srarts boiling, but do not boil.
Gradually pour the milk into the sugar-yolk mixture, stirring constantly.
Return the mixture to the stove and bring to a boil, then cook for 1 minute. Be sure to stir intensively with a whisk so that lumps do not form.
Remove from heat, add butter, stir well.
Pour the cream into a container, cover with food film and cool completely in the refrigerator.
Fill the chouquettes with the cream.
Strawberry confiture
- 100 gr strawberry puree
- 30 gr sugar
- Dilute 0.5 tsp of corn starch in little water
