Chouquettes make a great breakfast or treat!

This is a recipe of my daughter Jennie. You can find the recipe over on her blog Tuffet. Her's turned out better than mine in the looks department, but they still taste yummy! I'll be making these again, because my sweet hubby only got one!

Chouquettes

1/2 cup milk
1/2 cup water
7 tablespoons butter
3 teaspoons sugar
1 teaspoon salt (I used Kosher)
1 1/2 cups flour
4 eggs
1/2 cup crystallized sugar (I used Sugar In The Raw)

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

In a medium pan, stir together the milk, water, butter, sugar, and salt over medium heat.Add the flour and stir until the dough comes together in a ball. Continue cooking another minute.
Remove dough to your mixer’s bowl.
Using the paddle attachment, stir the dough for a minute to let it cool a bit.
Add the eggs, one at a time on medium speed, incorporating fully before adding the next.
Turn the speed up to medium high and beat until the batter becomes smooth and shiny.
Drop by the tablespoonful onto the parchment.

Here's where my method differed from hers (because I wasn’t using pearl sugar): Roll each lumpof dough into a ball and dip HALF of it into the crystallized sugar. If you do more than half, the extra sugar will run down to the bottom of the pastry and BURN leaving you will a perfectly cooked pastry with a nasty burned bottom. Not cool. Learn from my mistake.

Place sugary dough ball dough side down back on the parchment. Lather, rinse, repeat.
Bake for 18-25 minutes. (My first batch was done at 18, my last batch took 25. Just keep an eye on them, you’re aiming for golden brown)