Not enough time these days for detailed long posts and it unfortunately won’t get much better in June with all my work travel, but I’m excited to tell you about it (Kenya! Burkina Faso! How fitting that I’m watching the national GeoBee on National Geographic right as I type this). I baked these little chouquettes a couple weeks ago just because. Well, actually I wanted to compare pâte à choux recipes. One recipe was the one I used in my eclairs, the other one is Pierre Hermé’s recipe (yes the famous macaron guy).
Both recipes are actually quite similar, the proportions of milk to water and butter differing only slightly. I couldn’t really tell the difference between the two on taste, but for some reason, a few of PH’s chouquettes came out a little flat, literally. It could be that I was a bit too heavy on the eggwash which prevented their rise. These were the best chouquettes I’d made to date though, golden, just the right puffiness, a nice depth of flavor and a good amount of pearl sugar. Decreasing the amount of salt ever so slightly is the only thing that I would change next time.