One month after… I missed it writing on my blog (bhe at this point I don’t know if we can still name it a blog!). Not that I stop cooking, on the contrary but I never found the time to finish an article. I cooked so many things, some that I already shared yet like the pie with apple carrots and goat cheese, dishes with pumpkin, soups (lot of soups), sage biscuits… some new ones like chicken meatballs with sage and parmesan cheese, a cream with banana and amaranth for Joséphine (and me) from the book « recettes bio pour mes enfants » d’Anne Brunner, some candied oranges and apples chocolate cereals bars…

I also worked on my site and as the centurion said it I should stop changing the frame every single week. I did too, actually tried! some heart shape macarons for St Valentine. They not turned out that nice so I just used a pink-red color for classical rounded shape macarons (so much easier!). We might have find a local, now I have to work a lot on the business plan! Can’t wait to open my own lab!!! Soon! I am getting a little scared about that too, what will I do if it does not work?? Chaque chose en son temps (one step at a time). But let’s cross fingers!

Joséphine is growing up well, elle est jouette comme on dit à Liège (she loves playing, having fun). I do her « des poutous » (some noisy kisses blowing my lips on her face or neck) and she reciprocates, laughs at it and keeps going on. I just love when she is doing that and I just love to hear at her laughing. She is also showing everything with her finger and she says « chequiiii?? » or « la? » (what’s that or who is it/she/he?? or there?). She loves pushing buttons in the lift. She is screaming when it is bath time looking at the water flowing out from the tap and jumping. Since a week she has a doll that she is kissing it.

A month ago I learnt that my boy had/has gym at school every monday…since way before Christmas… And since way before Christmas I always sent him at school, dress up with shirt,  trousers, pull, the grembiule (pinafore?) and normal shoes (no tennis shoes). What unconfortable it might have been for him. But he never complained! Jack does not like to color. He is a Lucio Fontana kind of style… His technics evolved from one line to a hole in the middle of the draft ;-) I should not laugh at it but I can not. I had a talk with his teacher (he is 3 and I already have to listen to some « complain » from his teacher…). She showed me everything and I could not hide my smiles.

I share today the recipe for the pate à choux for some chouquettes. It is not easy at all to do the pate à choux. They often turn out fluffy. I tried several times, the first time they were just great (la chance du débutant!). I tried severals recipes and I think I managed to find the right way to bake them. Just be sure that the dough is dry enough (but not too much), change the position of the pates in the ovenl, and let them cool down in the oven. Well let me know how they come out!


For thirty chouquettes

  • 125 ml milk
  • 125 ml water
  • 140 g flour
  • 115 g salted butter *
  • 2 tbsp. sugar
  • 4 eggs very cold
  • grains of sugar (see last picture on top)

* If you use unsalted butter, add half teasp. of salt

  1. Preheat oven to 180 ° C (it should not be convection mode)
  2. In a saucepan pour milk, water, powdered sugar. Add the butter cut into pieces. Heat until dissolved.
  3. When the mixture is warm enough, remove the pan from heat and stir in the flour (in one time). Mix until the flour is completely integrated in the dough.
  4. Replace the pan on the fire and stir in with a wooden spoon for one minute. The paste should dry out a bit (but not too much)
  5. Pour the dough into a bowl. Stir to cool down (1 minute at most).
  6. Add one egg. Mix briskly. When the first egg is well incorporated into the dough add the 2nd one. Repeat the operation for the last two eggs. It is very important to include only one egg at a time into the dough.
  7. Knead the dough until it gets soft (the dough should start to do a ribbon).
  8. Fill a pastry bag with a piping nozzle of size 14 (diameter in mm). Pip small rounds onto parchment paper spacing them by 2-3 cm at least.
  9. Sprinkle with sugar.
  10. Bake for 30-35 minutes. After 20 minutes if you have 2 plates in the oven, exchange their position and rotate the plates 180 ° C.
  11. When chouquettes are getting browned, turn off the oven. Leave the door closed and after ten minutes opened it and lock it with a wooden spoon.
  12. It’s by leaving the chouquettes cool down in the oven that they did  not collapsed on themselves.

If your dough is too dry in the pan, the dough will be harder to work and chouqettes may crack. On the contrary, if the dough did not dry enough in the sauce pan the chouquettes will fall collapse on themselves after cooking.


Pour une trentaine de chouquettes

  • 125 ml de lait
  • 125 d’eau
  • 140 g de farine
  • 115 g de beurre demi sel*
  • 2 c. à s. de sucre en poudre
  • 4 oeufs bien froids
  • du petit sucre perlé

*Si vous utilisez du beurre non salé ajoutez une demie c. à c. de sel

  1. Préchauffer le four à 180°C (il ne doit pas etre en mode de chaleur tournante)
  2. Dans une casserole verser le lait, l’eau le sucre en poudre. Ajouter  le beurre coupé en morceaux. Chauffer jusqu’à dissolution.
  3. Lorsque le mélange est bien chaud, hors du feu verser en une seule fois la farine. Fouetter.
  4. Reposer la casserole sur le feu et mélanger avec une cuillère en bois pendant une minute. La pate doit s’assécher un peu (mais pas trop)
  5. Verser la pate dans un saladier. Mélanger pour la refroidir (1 minute pas plus).
  6. Ajouter un oeuf. Mélanger vivement. Quand le 1er oeuf est bien intégrer à la pate ajouter le suivant. Il est très important de n’intégrer qu’un seul oeuf à la fois à la pate.
  7. Travailler la pate jusqu’à ce qu’elle soit assez souple.
  8. une fois prete la verser dans un sac à poche munie d’une douille de 14 mm. Sur du papier sulfurisé, façonner des petites boules de pate en les espaçant de 2-3 cm.
  9. Saupoudrer de sucre finement perlé les petites boules de pates.
  10. Enfourner pour 30-35 minutes. Au bout de 20 minutes si vous avez 2 plaques de petits choux, échanger leur position et tourner les plaques de 180°C.
  11. Quand les chouquettes sont en dorées, éteindre le four. Laisser la porte fermée, au bout d’un dizaine de minute entrouvrir la porte et la bloquer avec une cuillère en bois.
  12. C’est en laissant les chouquettes refroidir dans le four qu’elles ne se sont pas affaissées sur elles memes.

Si votre pate a trop sécher dans la casserole, la pate sera plus dure à travailler et les chouqettes risquent de se fendiller. Par contre si la pate n’a pas assez sécher les chouquettes vont retomber après la cuisson.


Per trenta chouquettes

  • 125 ml di latte
  • 125 di acqua
  • 140 g di farina
  • 115 g di burro salato *
  • 2 cucchiai di zucchero
  • 4 uova freddi
  • Zucchero perlato

* Se si usa il burro non salato, aggiungere mezzo cucchiaino di sale

  1. Preriscaldare il forno a 180 ° C (non dovrebbe essere la modalità calore a convezione)
  2. In una casseruola versate il latte, acqua e lo zucchero. Aggiungere il burro tagliato a pezzi. Scaldare fino alla dissoluzione.
  3. Quando l’impasto è abbastanza caldo, togliere la pentola del fuoco e versarci la farina in una volta. Mescolare bene.
  4. Rimettere la pentola sul fuoco e mescolare con un cucchiaio di legno per un minuto. La pasta deve asciugare un po ‘(ma non troppo)
  5. Versare l’impasto in una ciotola. Mescolare per raffreddare (1 minuto al massimo).
  6. Aggiungere un uovo. Mescolare energicamente. Quando il primo uovo è ben integrato nel impasto aggiungere il seguente. E ‘molto importante includere un uovo solo alla volta nel impasto.
  7. Lavorate la pasta fino a quando non è abbastanza fluido senza essere troppo liquido.
  8. Una volta pronto versare in un sac à poche dotata di un beccuccio di 14 mm. Sulla carta forno, fare dei dischi di impasto spaziati tra di loro di 2-3 cm.
  9. Cospargere con lo zucchero perlato.
  10. Cuocere in forno per 30-35 minuti. Dopo 20 minuti scambiare la posizione delle piastre forno tra di loro (se ne usate due) e ruotare le piastre di 180 ° C.
  11. Quando le chouquettes sono rosolati, spegnere il forno. Tenere la porta chiusa e dopo dieci minuti aprire la porta e bloccarla con un cucchiaio di legno.
  12. Lasciare le chouquettes raffreddare in forno che non se crollano su se stesse.

Se la vostra pasta è troppo secca in padella, la pasta sarà più difficile da lavorare e le chouqettes potrebbe incrinarsi. Invece, se l’impasto non è abbastanza asciuto les chouquettes cadrono dopo la cottura.

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