Chouquettes

Great little treats, both warm & cool. Choux pastry puffs sprinkled with sugar. Can also add chocolate or nuts. Use the same recipe, minus sugar, for eclairs and profiteroles.

1. 1

   Preheat the oven to 220 degrees C. Lightly grease a baking tray with a little butter.
   Sift the flour into a bowl. Chop the butter into small chunks.
   Put the water and butter in a saucepan with the pinch of salt and the teaspoon of caster sugar. Place the pan over a medium heat until the butter has melted and the water is boiling, then quickly pour in the sifted flour and whisk vigorously with a balloon whisk until the dough clings to the whisk. Scrape off the whisk and beat again, vigorously, with a wooden spoon, while over a low heat. Keep beating for about 2 minutes, until the dough is smooth and glossy and doesn't stick to the pan.
   To cool it down a little before adding the eggs, transfer to a mixing bowl. You can mix by hand with a wooden spoon, or use a paddle / K attachment in a stand mixer.
   Put the eggs into a cup, lightly beat with a fork, then add about 1/3 to the mixture, with the mixer on. If by hand, pour it in, then quickly start beating vigorously. It will look like a sloppy mess, but keep beating until smooth and glossy, then add another 1/3 of the egg. Beat again, as before, then add just a little more until the dough is smooth and glossy and will drop off the spoon like thickly whipped cream. You should have a little egg left over (approx. 2 - 3 tsp). Keep this as you will use it in a moment.
   If using a piping bag, fit it with a 1 cm nozzle, then place the bag in a pint glass or a large jug, with the top of the bag folded over the rim. Spoon the choux dough into the bag, then twist the top to move the dough down to the nozzle, and to secure the bag so that it doesn't squirt out.
   Pipe 12 blobs (about 2cm in diameter with a little point at the top) onto the prepared baking tray. Alternatively, dollop the mixture on with a tablespoon.
   With a pastry brush, very gently brush the top of each one with a little of the leftover egg, trying not to dent the shape.
   If making chocolate and / or nut chouquettes, gently press the chocolate into each one*, or scatter over the nuts (blitz them in a mini chopper if you have one, if not, chop finely with a sharp knife).
   Scatter over the sugar.
   Bake for 5 minutes, turn down the temperature to 200 degrees C, then bake for another 12-15 minutes until puffed up and golden. Open the door ajar for 3 minutes to stop them going soggy from the steam, before removing the tray and turning the oven off.
   They should come off the tray easily. If they are stuck with melted sugar, use a palette knife. Eat warm, or transfer to a wire rack to cool completely.
   Eat the same day they are baked.