Classic AOP Provence



Author: Cahier de gourmandises


•1/4 liter of water

•125g of flour

•A pinch of salt

•40 g of sugar (or a little more)

•50 g of olive oil

•4 eggs

•Pearl sugar

Put the water, sugar, salt and oil in a saucepan

Bring to a boil.

As soon as it starts boiling, remove the pan from the heat.

Off the heat, add the flour all at once and stir briskly with a wooden spoon until the flour is completely absorbed.

Put the pan back on low heat while continuing to stir for 1 to 2 minutes to dry out the dough. The dough should come away from the walls.

Remove from the heat and pour the batter into a bowl to stop the cooking. Let cool.

Add the eggs one at a time while mixing with the wooden spoon. Wait until the egg is completely incorporated to add the second and so on.

Cover an oven-safe cooking surface with parchment paper.

Using 2 teaspoons, make heaps of spaced pasta (or have a piping bag).

Place a few grains of pearl sugar on each pile of dough.

Bake in a hot oven at 180° for 20 minutes, or a little more, until the chouquettes are golden brown. Monitor the cooking WITHOUT opening the oven door, otherwise the chouquettes will fall back.

When the chouquettes have a nice golden color, almost brown, take them out of the oven.

Let cool on rack.