For breakfast, afternoon tea or for a coffee break, the chouquettes always delight young and old. This little pastry all round, made with choux pastry decorated with pearl sugar , is light and can be eaten without hunger. A very simple gourmet pleasure! However, when you want to make it homemade it is not so obvious. Very often, they are not successful the first time, either they are too dry, they deflate or they are overcooked. Fortunately, chef Cyril Lignac has the solution to never miss your choux pastry!
As usual, Cyril Lignac shares his can't fail recipes on RTL. Recently, he revealed his trick to succeed for sure chouquettes. The promise ? Airy and ultra soft chouquettes . For this, only one ingredient, which does not appear in the traditional recipe, is necessary:milk. Just mix water with milk, before adding butter and flour. This is the basis of the future dough. Next, the secret depends on the technique, you have to dry out the preparation so that it has the right texture.
Preparation time:20 minutes.
Cooking time:40 minutes.
To make the choux pastry you need:
Preparation steps:
Also read:
Here is the amazing recipe for Cyril Lignac's ultra-light chocolate cake ("An unsuspected vegetable is necessary!")
Here is the easy recipe for Cyril Lignac's ultra fluffy donuts ("It’s a pure delight!")
Here is the recipe for Cyril Lignac's soft and tasty brioche ("It’s greedy, very greedy!")