Ingredients
55 piece(s)
Pastry
- 125 grams water, warm
- 125 grams milk, Full cream
- 170 grams plain flour
- 4 eggs
- 1 level teaspoon salt flakes
- 1 teaspoon sugar
- 100 grams Butter
- icing sugar, to dust
- choc bits dark or milk, Or cacao nibs
- sugar sprinkles, Hail or nipped 3.2 mm size
Recipe's preparation
Measure flour sugar and salt into bowl and mix briefly.Set aside. Pour milk water and cubed butter into TM, set to speed 2, 100 degrees for 5 minutes. Reduce temp to 60 and dump all the flour in. Beat on speed 4 for 90 seconds until smooth. Now it is important to cool so it does not become too runny. Remove from bowl and either place bowl in fridge or wash out and rinse with cold water. Continue beating mix until it cools enough to touch. Return to bowl and run blades on speed 5 and add eggs one at a time beating 30 seconds between each. Spoon into piping bag. Pipe walnut sized mounds onto trays leaving room to expand. Dust with icing sugar, leave 1 minute the repeat. Sprinkle with hail/nipped sugar then as many as you like with the choc nibs or chips as a variation. Press on very lightly if they don't stick but don't take too long.Bake in hot oven 190 for 15 minutes then reduce temp to 175 for another 15 minutes or until golden. Best served straight from the oven with freshly brewed coffee or tea. You can if preferred make a small slit in the side of the hot chouquettes and insert a couple of chocolate chips inside to melt, but that is really taking it to the dark side, you won't be able to resist eating the lot!!
Dough
Accessories you need
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Spatula TM5/TM6
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Tip
A Savoury version(mini gougeres) can be made from same dough. Add 50 grams of Comte cheese after the flour step and sprinkle with a little more before baking. Omit the icing sugar and sugar/choc sprinkles. You can form rounds using 2 tspns if you prefer. To store leftovers seal in an airtight container and refresh in oven for 5-6 minutes, 150 degrees.Yield should be around 56 bite size pieces. Hail or nipped sugar is available from cake decorating outlets or search online. It is worth sourcing them. They do not melt in high heat, adding a delightful crunch, as well as making them authentically French.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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