Heart chouquettes made of
– choux pastry
– pink cracker
– sugar pearls
Material used
– Silikomart micro perforated silicone baking mat
– piping bag
– plain tip
Ingredients
Crackers
50g butter50g brown sugar50g flourpink colouring
+sugar pearls
Choux pastry60g water60g milk70g flour55g buttersalt1 teaspoon of sugar2 or 3 eggs (depending on size)
The recipe
For about twenty chouquettes
Crackers50g butter50g brown sugar50g flourpink colouring
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out hearts with a cookie cutter.
Choux pastry60g water60g milk70g flour55g buttersalt1 teaspoon of sugar2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated baking mat. Place a cracker core on each puff. Sprinkle with sugar pearls.
Bake at 170°C for 35 to 40 minutes. Leave to cool.
