Chouquettes

Making the panade (choux base):

1. 1In a saucepan, heat the milk, water, diced butter, and pinch of salt until the butter has melted.
2. 2Bring the mixture to a boil.
3. 3Once the milk boils, remove the pan from the heat.
4. 4Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
5. 5Put the pan back over low heat and dry out the dough, stirring constantly for about 2 minutes, until it forms a smooth, shiny ball.

Hydrating the choux pastry:

1. 6Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
2. 7The dough should be smooth and even.
3. 8To check the dough's consistency, draw a line with your finger; the dough should close back slowly.

Piping:

1. 9Put the choux pastry into a piping bag fitted with a plain or fluted nozzle.
2. 10On a baking sheet lined with parchment paper, pipe small mounds of dough, spaced apart.
3. 11Generously sprinkle with pearl sugar.
4. 12Brush the choux with beaten egg so they brown while baking.

Baking the chouquettes:

1. 13Bake at 180°C (gas mark 6) for about 25 to 30 minutes until the choux are puffed and golden.
2. 14Let cool.