And if this weekend you made chouquettes? But not just any chouquettes … Those of Pierre Hermé! The famous pastry chef has agreed to share his recipe with us.
Small, well-rounded puffs covered with sugar pearls. Admit that it makes you want. To make a successful cabbage dough, this size of pastry gives its tips.
Above all, it reveals how not to drop the cabbage during cooking. Everything is a question of details …
If you follow his directions to the letter, I promise you will do wonders! Find the ingredients and the recipe steps below.
Pierre Hermé’s chouquettes
The list of ingredients (for around 35 small cabbages) – 125 g of mineral water – 125 g of whole fresh milk – 5 g of powdered sugar – 5 g of Guérande fleur de sel – 110 g of sweet butter – 140 g pastry flour- 250 g of eggs or 5 medium eggs – 100 g of granulated sugar- 100 g of chopped almonds
The recipe steps
Mix the granulated sugar and the chopped almonds or, failing this, use only coarsely crushed flaked almonds.
Preheat the fan oven to 200 ° C (th. 6).
In a saucepan, pour the water, milk, sugar, fleur de sel and butter into pieces and bring to a boil. As soon as the liquid boils, pour the flour in one go.
Keep the pan on the heat and whisk briskly with a spatula until the dough becomes smooth and homogeneous. Keep mixing.