Got a lazy autumn afternoon going? Have a craving for something sweet but don’t have the initiative or the appetite for proper pastry? Then chouquettes are your answer. These little blobs of choux (cream puff) batter are extremely light, slightly rich and just a little sweet. They’re perfect with what’s left of the newspaper and a cup of coffee. All you need to do is whip together a little choux batter, it’ll take you fifteen minutes tops.
Meanwhile, preheat your oven to 425 degrees Fahrenheit. Load the batter into a pastry bag fitted with just the collar, no tip, and pipe out small blobs. Keep the tip off the paper, about half an inch up. Dab-dab-dab. Remember choux is best piped higher, not flatter. You get rounder shapes that way. Gently pat down any points with a moistened finger.
Gently press on some pearl or other large crystal sugar and bake about 20 minutes until lightly browned.
If you don’t have pearl sugar you can use chocolate chips! Eat them the same day (no problem) or freeze for up to two months. Happy weekend, everyone.