Petit-Chouer recipe

petit chouer

We were craving for something sweet, went through our baking books and found this recipe. They looked scrumptious to an adult and they even pleased the eye of the little ones. We wanted to give them a try.

Petit-Chouer Recipe

For the dough you need
3 dl      water
100 g     butter
2 dl    plain flour
3    eggs

You heat the water and butter in a pot, and then add the flour. You let the mixture boil, stirring it all the time until it loosens from the bottom of the pot. Remove the pot from the heat and let it cool. Add one egg at the time and mix well. This makes very sticky and thick “dough” that gets stuck to your mixer.

We used a piping tube to spread the shapes on a baking tray covered with baking parchment. We made longer shapes and smaller dots.

You bake them for 20 minutes at 200 degrees. We took ours out a little too early. They were not 100% cooked and went flat once we took them out the oven. I did try to put them back in the oven but there was no saving them.  “The little dots” came out perfectly.

You cut the top of the petit-chouers off, that will then make a lid. Fill them with whipped cream flavoured with vanilla sugar, and place the lid on top. Sprinkle with icing sugar or cocoa powder.

They did not look as perfect as they did in the book; despite that, they were thoroughly enjoyed by the whole family. I loved the fact that they were not at all too sweet, which of course depends on the amount of sugar in the cream.

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