There is only so long that a girl can stay tied to her desk, so after a few hours work I had hit the recipe books. I was tempted by a baked cheesecake, but I still wasn't feeling up to a cold bike ride down the road to our nearest shop to get cream cheese. Instead, I got out my faithful Little Paris Kitchen by Rachel Khoo, and went straight for the chouquettes.
I've altered the recipe very little; I find it best not to meddle with pastry! My only change is in the choice of flavourings, which I am very pleased with.
- 125ml of each milk and water
- 100g butter, cubed
- 1 tsp salt
- 1 tsp sugar
- 170g strong plain bread flour
- 2 tsp cinnamon and a sprinkle of nutmeg, combined with the flour
- 4 eggs
- Icing sugar and cinnamon for dusting
First, heat the milk, water, sugar, salt and butter over a high heat in a medium pan.
Place a piping bag with a 5mm nozzle into a tall mug to support it, and spoon in the pastry. Hold the piping bag at 90' and squeeze out walnut-sized balls, around 2cm apart. Before you lift the piping bag away to pipe the next chouquette, flick it sideways to avoid tall tips that will burn. According to the recipe you should get 20-30 chouquettes, although I, despite loosing some pastry, got a few more.
Dust with icing sugar and cinnamon -I forgot to do this on my fist batch but it didn't seem to matter -and place in the oven for 20 minutes until risen and golden.
- 2 tbsp butter
- 50g soft brown sugar
- 4 tsp cinnamon
How amazing is the view behind our house? I keep on finding myself working over here instead of in the box-filled study....
These should last a couple of days in an airtight container, but are so light and moreish, I doubt they'll last that long...