Chouquettes

Instructions

1. Prepare the oven
   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the choux pastry base
   In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is completely melted.
3. Add the flour
   Remove the pan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for about 1-2 minutes, stirring constantly to dry out the dough.
4. Cool the dough
   Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let it cool slightly for 2-3 minutes, so it won't cook the eggs when added.
5. Add the eggs
   Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and thick enough to pipe but still slightly sticky. If using, stir in the vanilla extract now.
6. Pipe the chouquettes
   Transfer the dough to a pastry bag fitted with a 1/2-inch round tip. Pipe mounds about 1-inch in diameter onto the prepared baking sheets, spacing them about 2 inches apart. Use a damp finger to smooth any peaks on top.
7. Apply egg wash and sugar
   Gently brush the tops with egg wash, being careful not to deflate them. Generously sprinkle pearl sugar over each chouquette.
8. Bake until golden
   Bake for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door during the first 15 minutes to prevent them from deflating. When done, transfer to a wire rack to cool completely.