Choux Puffs with Pearl Sugar

What you need

• 250 ml (1 cup) water
• 75 g (5 tbsp) unsalted butter, diced
• 1 tbsp granulated sugar
• 1/4 tsp fine salt
• 140 g (1 cup + 2 tbsp) all-purpose flour, sifted
• 4 large eggs, beaten
• 1 egg yolk, beaten with 1 tbsp milk, for glazing
• 1 tbsp milk
• 100 g (1/2 cup) pearl sugar

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F) and line 2 baking sheets with parchment.

2. 2

   Bring the water, butter, sugar and salt to a rolling boil in a saucepan, stirring until the butter melts.

3. 3

   Take the pan off the heat and tip in all the flour at once. Beat with a wooden spoon until a smooth dough forms.

4. 4

   Return the pan to medium heat and keep stirring for 1-2 min, until the dough pulls away from the sides and a thin film coats the base.

5. 5

   Move the dough to a bowl and let it cool for 3-5 min.

6. 6

   Beat in the eggs a little at a time, mixing well after each addition. Stop when the paste is glossy and falls from the spoon in a thick V-shaped ribbon.

7. 7

   Spoon the paste into a piping bag with a 1 cm plain nozzle. Pipe mounds about 3 cm across, leaving 4 cm between them.

8. 8

   Mix the yolk with the milk and brush lightly over each mound.

9. 9

   Sprinkle the pearl sugar generously over the mounds and press it gently onto the sides. Tip off the loose sugar.

10. 10

    Bake without opening the oven until puffed, deep golden and light when lifted, 22-25 min.

11. 11

    Turn off the oven, prop the door ajar and leave for 5 min so they set and do not collapse.

12. 12

    Cool on a rack and eat the same day, warm or at room temperature.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.