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Active Time:25 minsTotal Time:1 hr 15 minsServings:100Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 15 minsServings:100
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:100
Servings:
100
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8tablespoons(1 stick) unsalted butter, cut into pieces½cuplow-fat milk½cupwater2tablespoonsgranulated sugar½teaspoonsalt½cupall-purpose flour½cupwhole-wheat pastry flour4large eggs1large egg white6teaspoonspearl or sanding sugar
Cook Mode(Keep screen awake)
Ingredients
8tablespoons(1 stick) unsalted butter, cut into pieces
½cuplow-fat milk
½cupwater
2tablespoonsgranulated sugar
½teaspoonsalt
½cupall-purpose flour
½cupwhole-wheat pastry flour
4large eggs
1large egg white
6teaspoonspearl or sanding sugar
Directions
Position racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Combine butter, milk, water, granulated sugar and salt in a medium saucepan. Bring to a boil over medium heat. When it’s boiling and the butter is melted, stir, then add all-purpose flour and pastry flour. Beat with a sturdy spatula or wooden spoon until the dough pulls away from the sides and leaves a film on the bottom of the pan, about 4 minutes.
Scrape the dough into a pastry bag fitted with a ¼-inch-diameter tip. (Alternatively, use a 1-gallon sealable plastic bag: press the dough into a corner, then snip a 1/4-inch opening from the corner.)
Pipe out little buttons of dough 1/2 to ¾ inch in diameter onto the prepared baking sheets; leave a scant inch between them. If you’re baking the chouquettes now, sprinkle generously with pearl or sanding sugar. If you’re freezing them, hold the sugar until just before baking.
Bake the chouquettes, rotating the pans top to bottom and front to back halfway through, until golden brown, 20 to 25 minutes. Turn off the oven, open the door a crack—hold it open with a wooden spoon—and let the chouquettes “dry” for 15 minutes. They should feel firm and you should be able to peel them off the paper (or mats) easily. Allow the chouquettes to cool on the pans for 5 minutes. Serve when they’re only just warm or at room temperature.
Tips
To make ahead:Freeze unbaked chouquettes (Steps 2-5) until solid then transfer to a sealable plastic bag. Bake them directly from the freezer, adding 1 to 2 minutes to the baking time.
Equipment:Parchment paper or silicone baking mats, pastry bag fitted with a 1/4-inch-diameter tip or 1-gallon sealable plastic bag
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)19Calories1gFat2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
