Chouquettes

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

6 tablespoons butter

2 teaspoons sugar

pinch salt

grated lemon rind

1 cup water

1 cup flour

1 teaspoon vanilla

1 teaspoon rum (optional)

4 eggs

Swedish pearl sugar

Equipment:

oven

sauce pan

frying pan

wooden spoon

baking paper

baking sheet

Cooking instruction summary:

Preheat the oven to 400F for at least 20 minutes prior to baking. In a saucepan, combine the butter, sugar, salt, lemon rind, and water and bring to a boil. Remove from the heat. Add the flour all at once to the saucepan and stir to combine. At first, stir carefully to keep the flour in the pan, then vigorously to ensure it is completely combined. Return to a medium high flame and cook 3 - 4 minutes or until the batter clings and is glossy. Remove from the heat. Add the vanilla and rum and allow the mixture to cool (in the pan). Add the eggs one at a time with a wooden spoon. Beat vigorously and combine completely before adding the next egg. Don't worry - the batter will break every time, but keep working it until it comes back together and gets sticky again. This may take around 15 minutes. If making chouquettes, drop quarter-size balls onto a parchment paper lined baking sheet and sprinkle generously with Swedish pearl sugar. Bake 5 - 20 minutes (these need to be totally brown when you remove them from the oven or they will collapse from the moisture).

 

Step by step:


1. Preheat the oven to 400F for at least 20 minutes prior to baking.

2. In a saucepan, combine the butter, sugar, salt, lemon rind, and water and bring to a boil.

3. Remove from the heat.

4. Add the flour all at once to the saucepan and stir to combine. At first, stir carefully to keep the flour in the pan, then vigorously to ensure it is completely combined.

5. Return to a medium high flame and cook 3 - 4 minutes or until the batter clings and is glossy.

6. Remove from the heat.

7. Add the vanilla and rum and allow the mixture to cool (in the pan).

8. Add the eggs one at a time with a wooden spoon. Beat vigorously and combine completely before adding the next egg. Don't worry - the batter will break every time, but keep working it until it comes back together and gets sticky again. This may take around 15 minutes.

9. If making chouquettes, drop quarter-size balls onto a parchment paper lined baking sheet and sprinkle generously with Swedish pearl sugar.

10. Bake 5 - 20 minutes (these need to be totally brown when you remove them from the oven or they will collapse from the moisture).


Nutrition Information:

Quickview
174 Calories
4g Protein
10g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
174k
9%

Fat
10g
17%

  Saturated Fat
6g
38%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
104mg
35%

Sodium
105mg
5%

Alcohol
0.38g
2%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
17%

Vitamin B2
0.18mg
11%

Folate
39µg
10%

Vitamin B1
0.13mg
9%

Vitamin A
381IU
8%

Phosphorus
63mg
6%

Iron
1mg
6%

Manganese
0.11mg
6%

Vitamin B3
0.95mg
5%

Vitamin B5
0.42mg
4%

Vitamin B12
0.21µg
4%

Vitamin E
0.48mg
3%

Vitamin D
0.44µg
3%

Zinc
0.41mg
3%

Vitamin B6
0.05mg
2%

Copper
0.04mg
2%

Calcium
18mg
2%

Fiber
0.44g
2%

Magnesium
6mg
2%

Potassium
50mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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