Chouquettes

What to get ready

• Flour 120 g
• Unsalted butter 100 g
• Chicken eggs 4
• Decorative granulated sugar 60 g
• Salt 4 g
• Fresh milk 120 ml

Method

1. 1 Heat the fresh milk, water, unsalted butter, and salt until it boils vigorously.
2. 2 Pour in all the flour, stir vigorously over low heat for 2 minutes until the flour forms a lump that separates from the pan.
3. 3 Let the batter cool for 5 minutes, then gradually add the eggs until the batter is smooth, glossy, and forms a V-shape.
4. 4 Shape the dough into small, coin-sized balls and place them on a tray, then generously sprinkle with granulated sugar for decoration.
5. 5 Bake at 180°C for 25 minutes, without opening the oven to prevent the cake from collapsing.
6. 6 Turn off the oven and leave the door slightly ajar for 5 minutes to allow the cake to dry out inside, then remove it.

With an appliance

• Air fryer 50 min

  Replace steps 5-6: spray the tray with oil, run the air fryer at 195 degrees for 15 minutes, rotate the tray after 8 minutes, then leave it in the air fryer for 4 minutes; the choux pastry dries faster, about 11 minutes, so you must divide it into batches and do not open the lid too early.