Light and crispy, they are the children’s favourite. If you do get the chance to taste them, I recommend you eat them when they are still warm from the oven, along with a nice cup of coffee.
Ingredients
For the choux pastry
- 125 ml full fat or semi-skimmed milk
- 125 ml water
- 5 g salt
- 15 g caster sugar
- 110 g butter
- 150 g white bread flour
- 4 medium eggs
For the topping
- 1 beaten egg, to glaze
- 50 g nibbed sugar
How to Make It
- Put the milk, water, salt, caster sugar and butter in a saucepan, and follow the method for making choux pastry, up to step 6.
- Fill a piping bag fitted with a medium-size nozzle with the choux mixture. On 2 nonstick trays, pipe the pastry into domes 2 cm in diameter, in staggered rows, leaving 4 cm between them to allow them to spread.
- Brush them with beaten egg, sprinkle over some nibbed sugar and bake for 14 minutes with a ramekin filled with boiling water at the bottom of the oven, without opening the oven door (otherwise the choux will collapse). Then turn the tray in the oven for another 2–4 minutes. The roc sugar choux must not be too dark. Cool on a wire rack.