Step 1: Preparing the batter
Mix milk, water, butter, salt and sugar. Bring to a boil, then add the sifted flour. Dry the batter, stirring with a spatula, and fold in the eggs one by one, stirring constantly. The batter must be smooth, even, supple, and firm.
Step 2: Baking the chouquettes
Form domes on the baking sheets with a pastry bag, cover with candied sugar beads and bake in a 428°F (220°C) traditional oven for around 20 minutes. Finish baking at 338°F (170°C) in a fan forced oven for approximately 15 minutes. Let cool. Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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