I am So excited about my trip to France in September! I have been planning this escape since my last visit to France. When I came home I could not adjust to life in Australia, I was like a love sick teenager, everywhere I looked for that little something that reminded me of my visit to Paris and other places in France. This was not a new feeling. Ever since my first trip when I was only twelve I felt this longing to be there. The quality of day to day living makes me feel so alive.

In order to celebrate that my trip is not far away, I decided to bake chouquettes a little patisserie that the french like to snack on in the afternoons. Parisians like to prende (take) their dinner later in the evening. Eight o’clock at least and this leaves a long time between lunch and dinner. In order to get them through this period  they would stop at a patisserie and pick up a late afternoon treat. These are one of my favourites.


They are best eaten straight from the oven but they can be frozen if it suits.

I followed David Lebovitz’s recipe



l  cup water

1 tspn sugar

1 tspn salt

110g butter

1 cup flour

4 eggs

Glaze: 1 egg yolk, mixed with 1 teaspoon milk

Hail Sugar available at Executive Chef

1. Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.

2. Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan.

3. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.

4. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet.

5. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press coarse sugar crystals over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.)

6. Bake the cream puffs for 35 minutes, or until puffed and well-browned.

(If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.)

I hope you enjoy making them.

These ones I added Chocolate too.



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