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
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.
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