- ½ cup water
- ½ stick (4 tablespoons) unsalted butter
- 2 tablespoons granulated sugar
- A pinch of fine sea salt
- ½ cup flour
- 2 eggs
- 2 tablespoons pearl sugar, or more to taste
- Assorted jams and preserves
Preheat the oven to 400°F. In a medium saucepot, bring the water, butter, sugar, and salt to a boil in a covered pot over medium heat. Take the pot off the heat, and dump in the flour. Stir with a wooden spoon until completely incorporated. Return the pot to medium-low heat and stir for 60 seconds, until the dough comes away from the sides of the pot and forms a ball.
Turn the dough out into a bowl, and add 1 egg at a time, stirring with a wooden spoon until the egg is completely incorporated. The dough will be thick and sticky. Use a tablespoon measure to place balls of dough on a parchment- or Silpat-lined baking sheet, spacing out the chouquettes. Dip your finger in a bowl of water, and pat down any spikes in the dough that might burn. Sprinkle with pearl sugar.
Bake 10 minutes at 400°F, then reduce the heat to 350°F for 30 additional minutes. Take the chouquettes out of the oven, pierce the bottom of each pastry with a skewer, and cool on a wire rack. The hole in the bottom allows the steam to escape without making the chouquette soggy. Serve in a cloth-lined basket.
If you can't find pearl sugar, do what I did here: put 12 sugar cubes in a freezer baggie and use a rolling pin to lightly smash them up. Solution!