Pearl sugar choux puffs
Small hollow, golden choux puffs topped with pearl sugar.
Active time40 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 125 g unsalted butter
- 125 ml whole milk
- 310 g pasteurised liquid whole egg
- 125 ml water
- 150 g wheat flour
- 3 g fine salt
- 5 g caster sugar
- 100 g pearl sugar
Preparation
Bring the water, milk, diced butter, salt and caster sugar to the boil. Off the heat, add all the sifted flour and stir vigorously. Return to low heat and stir until the dough forms a ball and leaves the sides. Transfer to a bowl and let the steam subside.
125 g unsalted butter125 ml whole milk125 ml water150 g wheat flour3 g fine salt5 g caster sugar- saucepan
- sieve
- spatula
- mixing bowl
Gradually beat 250 g of liquid egg into the warm dough, mixing after each addition. It should be smooth and a groove drawn with a spatula should close slowly. Pipe small, well-spaced puffs onto lined trays. Brush with the 60 g of egg reserved for glazing and scatter with pearl sugar.
310 g pasteurised liquid whole egg100 g pearl sugar- mixing bowl
- spatula
- piping bag with round nozzle
- baking tray
- baking paper
- pastry brush
Preheat to 200 °C. Put in a tray and lower the oven to 160 °C. Bake for about 25 minutes without opening the door, until puffed, golden and dry. Repeat for the next batch, reheating the oven first.
- oven
- baking tray
Carefully transfer the puffs to a rack and cool for about 10 minutes before serving.
- cooling rack
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration