Page 32 - Pastry & Baking Magazine

Regional Showcase
30
Pastry & Baking North America
1
cup water
1
stick butter
1
tablespoon sugar
Pinch of salt
2/3
cup all purpose flour
5
eggs
½
cup Swedish pearl sugar
1.
Preheat the oven at 410˚F.
2.
In a small saucepan heat the water,
butter, sugar and salt.
3.
Just before the mixture comes to
a boil (the butter must be melted)
remove the pan from the heat and
stir in the flour with the help of a
spatula or a wooden spoon.
4.
Return the saucepan to low heat and
cook stirring constantly until the
mixture becomes like a paste with a
shinny look - around 2-3 minutes.
5.
Transfer this paste to the mixer and
mix until it has cooled down.
6.
With the mixer at medium speed
gradually add the eggs scraping the
sides of the bowl constantly.
7.
You should have a sticky paste. If
you “draw” a line with your finger
on the mixture you should see the
line vanishing slowly.
8.
Transfer the paste to a pastry bag.
Using a ½ inch plain tip, pipe into
1 ½
inch mounds on a baking sheet
with parchment paper. Leave at least
inch between each mound.
9.
Sprinkle the Swedish pearl sugar
on top of the mounds and place the
sheet in the oven for around
20
minutes.
10.
Take them out of the oven and place
them in a cooling rack.
Chouquettes
Arlington
Carolina Garcia
Owner/Baker
LeoNora Gourmet Bakery
1108
N Irving Street
Arlington,VA 22201
Your Notes