Description
A recipe from my childhood: chouquette! Perfect for a snack, they can be eaten without hunger.
Instructions
- Preheat oven to 180°C (350°F).
- Place the choux pastry in a piping bag and pipe 3 to 7 cm rounds onto a baking tray lined with baking paper. If you don't have a piping bag, use a spoon.
- Sprinkle the cabbages with granulated sugar.
- Place the baking sheet in the oven for 25 to 40 minutes (depending on the size of your choux).
- Once the puffs are golden brown, remove from the baking sheet and leave to cool before serving.
Notes
During cooking, it's very important not to open the oven door. If you open it too early, the choux will fall back and you won't be able to catch up.
Try to keep the same size of choux on the different trays. If you have large and small choux on the same tray, they will cook very differently, and as you can't open the oven door, you risk missing the large choux if you want to take out the small ones once they're cooked.
- Prep Time: 10
- Cook Time: 40
- Category: patisserie
- Cuisine: French
English 
French