Crispy & Sweet Choux au Sucre (Pearl Sugar Puffs)
Crispy & Sweet Choux au Sucre (Pearl Sugar Puffs)
Deliciously Sweet Choux Pastry Sprinkled with Pearl Sugar for a Delightful Bite
Similar in process to regular choux pastry, choux au sucre differs by being coated with pearl sugar instead of filled with cream. Enjoy the pure, sweet flavor from the pearl sugar itself. These delightful French pastries are perfect for a simple yet elegant treat. #FrenchPastry #ChouxAuSucre #PearlSugar #HomeBaking #EasyDessert
Dough Ingredients (Makes approx. 35-40 coin-sized puffs)- 50g cake flour
- 40g unsalted butter
- 40ml water
- 45ml milk
- Pinch of salt
- 70g egg (room temperature, approx. 1.5 eggs)
- 15-20g pearl sugar
Cooking Instructions
Step 1
First, prepare all the ingredients needed for making choux au sucre. Sift the cake flour and let the unsalted butter soften at room temperature. Whisk the eggs and have them at room temperature so they incorporate smoothly into the dough.
Step 2
In a saucepan, combine the unsalted butter (40g), water (40ml), milk (45ml), and a pinch of salt. Heat over medium-low heat until the butter is completely melted and the mixture is liquid. Once melted, remove from heat.
Step 3
Add the sifted cake flour (50g) all at once into the warm liquid in the saucepan.
Step 4
Using a spatula, quickly mix the flour into the liquid. Scrape the sides of the pan and continue stirring until a cohesive dough ball forms and no dry flour remains. It’s important to mix until it’s smooth.
Step 5
Return the saucepan to low heat and cook the dough for about 1 to 1.5 minutes, stirring constantly (this is the ‘pâte à choux’ cooking stage). Mash the dough with your spatula as you stir. The dough is sufficiently cooked when it forms a thin film on the bottom of the pan or a rough paste clings slightly to the pan. This step helps the choux puff up better.
Step 6
Transfer the cooked dough to a mixing bowl and let it cool slightly. It should be warm to the touch, not hot, before proceeding to the next step.
Step 7
Prepare the egg mixture. You’ll need about 70g of whisked egg (approximately 1.5 eggs at room temperature). It’s a good idea to have an extra egg ready, as the amount of egg needed can vary depending on the dough’s consistency.
Step 8
Add about one-third of the whisked egg mixture to the cooled dough. Use your spatula to vigorously mix the egg into the dough until fully incorporated. It might look separated at first, but keep mixing, and it will become smooth and emulsified.
Step 9
Add another half of the remaining egg mixture (bringing the total to two-thirds of the egg) and continue mixing vigorously with the spatula. The dough will become progressively softer and glossier. Monitor the consistency as you add the egg.
Step 10
Now, gradually add the last portion of the egg mixture, a little at a time, until you reach the desired consistency. The perfect consistency is achieved when you lift the spatula, and the dough that drips off forms a ‘V’ shape that slowly slides off the spatula after about 3-5 seconds. Avoid making it too thin, as it will spread, or too thick, as it will be difficult to pipe.
Step 11
Here’s a tip to check the dough consistency. When you lift the spatula, the dough should fall off in a thick ‘V’ shape. This consistency ensures the choux will puff up beautifully.
Step 12
Fit a piping bag with a round tip and fill it with the prepared dough. Ensure you pack the dough in without leaving air pockets.
Step 13
Pipe the dough onto a baking sheet lined with parchment paper, forming small rounds about the size of a 100-won coin (roughly the size of a US quarter). You should get about 35-40 pieces. Leave enough space between each puff to allow them to expand.
Step 14
Lightly mist the piped dough with water using a spray bottle. This helps the choux puff up better and achieve a crispier exterior in the oven. Once the water has slightly evaporated, generously sprinkle the pearl sugar over the dough. Bake in a preheated oven at 180-190°C (350-375°F) for about 35-40 minutes, or until golden brown and puffed. Adjust time and temperature based on your oven’s performance.
Step 15
Once baked, don’t remove the choux au sucre immediately. Leave the oven door slightly ajar and let them sit inside for another 5 minutes to help dry them out. This ensures they are crisp throughout. Transfer the finished puffs to a wire rack to cool completely. Enjoy your crispy and sweet pearl sugar choux!
