Chouquettes by Cyril Lignac:an easy recipe for an ultra soft and crunchy result!

For breakfast, afternoon tea or for a coffee break, the chouquettes always delight young and old. This little pastry all round, made with choux pastry decorated with pearl sugar , is light and can be eaten without hunger. A very simple gourmet pleasure! However, when you want to make it homemade it is not so obvious. Very often, they are not successful the first time, either they are too dry, they deflate or they are overcooked. Fortunately, chef Cyril Lignac has the solution to never miss your choux pastry!

Cyril Lignac's advice for successful chouquettes

As usual, Cyril Lignac shares his can't fail recipes on RTL. Recently, he revealed his trick to succeed for sure chouquettes. The promise ? Airy and ultra soft chouquettes . For this, only one ingredient, which does not appear in the traditional recipe, is necessary:​​milk. Just mix water with milk, before adding butter and flour. This is the basis of the future dough. Next, the secret depends on the technique, you have to dry out the preparation so that it has the right texture.

Cyril Lignac's recipe for ultra soft chouquettes

Preparation time:20 minutes.
Cooking time:40 minutes.

To make the choux pastry you need:

• 150g flour
• 4 eggs
• 125g of butter
• 12.5 cl of water
• 12.5 cl of milk
• 1 pinch of salt
• Pearl sugar

Preparation steps:

1. In a saucepan, combine the water, milk and butter. Bring to a simmer gently to melt the butter.
2. Once everything is homogeneous, off the heat, add the sifted flour and stir vigorously with a spatula until you obtain a smooth, compact dough that comes away from the pan.
3. Return the pan to the heat, over low heat, and pat it dry, stirring well to remove excess water from the batter. This must be very elastic at the end.
4. Then put the dough in a bowl or stand mixer.
5. Add the eggs one at a time and mix until the dough is a soft ribbon.
6. Put the preparation in a piping bag and shape your puffs on a baking sheet.
7. Use an egg yolk to glaze them and sprinkle pearl sugar on them.
8. Bake in the oven at 165° for 40 minutes and do not open the oven door during cooking.

Also read:

Here is the amazing recipe for Cyril Lignac's ultra-light chocolate cake ("An unsuspected vegetable is necessary!")

Here is the easy recipe for Cyril Lignac's ultra fluffy donuts ("It’s a pure delight!")

Here is the recipe for Cyril Lignac's soft and tasty brioche ("It’s greedy, very greedy!")