{"id":651,"date":"2020-12-07T19:55:05","date_gmt":"2020-12-07T19:55:05","guid":{"rendered":"http:\/\/www.whs-blogs.co.uk\/linguistica\/?p=651"},"modified":"2024-11-12T21:12:48","modified_gmt":"2024-11-12T21:12:48","slug":"chouquettes-delicieuses","status":"publish","type":"post","link":"https:\/\/www.whs-blogs.co.uk\/linguistica\/2020\/12\/07\/chouquettes-delicieuses\/","title":{"rendered":"Chouquettes d\u00e9licieuses"},"content":{"rendered":"\n

Alice (Year 12) knows the delight which is this French classic. Now you can have a go yourself at baking these mini delectables. <\/em><\/strong><\/p>\n\n\n\n

Chouquettes se traduit vaguement par \u201cpetits morceaux de choux\u201d, et ce sont de minuscules petites p\u00e2tisseries a\u00e9r\u00e9es qui peuvent \u00eatre mang\u00e9es comme dessert ou juste pour une collation de l’apr\u00e8s-midi. Je leur ai \u00e9t\u00e9 pr\u00e9sent\u00e9e lors d’un \u00e9change fran\u00e7ais. Nous les avons faites chez mon copain \u00e0 Paris et je les ai tellement aim\u00e9es que je les ai souvent faites pour ma famille depuis mon retour.<\/p>\n\n\n\n

 Chouquettes loosely translates to \u201clittle pieces of cabbage,\u201d and they’re tiny, airy little pastries that can be eaten as dessert or just for an afternoon snack. I was introduced to them during a French exchange. We made them when I was with my friend’s family in Paris and I loved them so much I made them a lot for my family when I got home.<\/em><\/p>\n\n\n\n

\n
  • 250ml d\u2019eau \u200b(water)<\/em><\/li>
  • 5 \u0153ufs \u200b(eggs)<\/em><\/li>
  • 20g de sucre en poudre \u200bsugar Sucre en grains (disponible en grande surface) \u200bpearl sugar (available in supermarkets) <\/em><\/li>
  • 100g de beurre (butter)<\/em><\/li>
  • 100g de farine de bl\u00e9 \u200b(Plain flour)<\/em>  <\/li>
  • 2 pinc\u00e9es de sel \u200b(Pinch of salt)<\/em> <\/li><\/ul>\n<\/div><\/div>\n\n\n\n

    1) \u202fPr\u00e9chauffez votre four \u00e0 180\u00b0C. Dans une casserole, versez l’eau, sucre, beurre et sel puis portez le tout \u00e0 \u00e9bullition. D\u00e8s \u00e9bullition retirez la casserole du feu et ajoutez aussit\u00f4t les 150 g de farine. M\u00e9langez bien le tout \u00e9nergiquement \u00e0 l’aide d’une spatule en bois. Remettez sur le feu et m\u00e9langez jusqu’\u00e0 dess\u00e8chement : la p\u00e2te ne doit plus adh\u00e9rer \u00e0 la casserole et former une boule.<\/p>\n\n\n\n

    Preheat your oven to 180 \u00b0 C. In a saucepan, pour the water, sugar, butter and salt, then bring everything to a boil. As soon as it boils, remove the pan from the heat and immediately add the 150 g of flour. Mix everything together vigorously using a wooden spatula. Put back on the heat and mix until dry: the dough should no longer adhere to the pan and form a ball. <\/em> <\/p>\n\n\n\n

    2) \u202fMettez la p\u00e2te dans un saladier et ajoutez les \u0153ufs battus au fur et \u00e0 mesure : cette technique permet d’ajouter la bonne quantit\u00e9 d’\u0153ufs et de ne pas avoir une p\u00e2te \u00e0 choux trop liquide. M\u00e9langez \u00e9nergiquement sans cesse jusqu’\u00e0 l’obtention d’une p\u00e2te bien souple. Pour savoir si votre p\u00e2te \u00e0 choux est r\u00e9ussie tracer un sillon dans la p\u00e2te avec la spatule, celui-ci doit dispara\u00eetre. Si ce n’est pas le cas ajoutez un peu d’\u0153uf battu.<\/p>\n\n\n\n

    Put the dough in a salad bowl and add the beaten eggs as you go: this technique allows you to add the right amount of eggs and not to have a choux pastry that is too liquid. Mix vigorously constantly until you obtain a very supple dough. To know if your choux pastry is successful, make a groove in the dough with the spatula, it must disappear. If this is not the case add a little beaten egg. <\/em><\/p>\n\n\n\n

    3) \u202fMettez la p\u00e2te \u00e0 choux dans une poche \u00e0 douille ou \u00e0 l’aide d’une petite cuill\u00e8re (faire des petits tas de p\u00e2te \u00e9quivalents au volume d’une cuilli\u00e8re \u00e0 caf\u00e9 chacun) et dressez les choux sur une plaque \u00e0 p\u00e2tisserie recouverte de papier sulfuris\u00e9. Recouvrez chaque chou de sucre en grains.<\/p>\n\n\n\n

    Put the choux pastry in a pastry bag or with a small spoon (make small piles of dough equivalent to the volume of 1 teaspoon each) and place the choux on a baking sheet covered with parchment paper. Cover each pastry ball with pearl sugar. <\/p>\n\n\n\n

    4) \u202fEnfournez vos chouquettes \u00e0 mi-hauteur pendant 20 \u00e0 30 min, selon la grosseur des choux. Pour savoir si vos choux sont cuits, regardez leur coloration : ils doivent \u00eatre bien dor\u00e9s. N’ouvrez surtout pas le four, si vos choux ne sont pas cuits ils retomberont. <\/p>\n\n\n\n

    Bake your chouquettes halfway up for 20 to 30 minutes, depending on the size of the chouquettes. To know if your cabbages are cooked, look at their coloring: they must be golden brown. Do not open the oven, if your cabbages are not cooked they will fall. <\/em><\/p>\n\n\n\n

    Apr\u00e8s la cuisson, retirez du four et laissez refroidir ou d\u00e9gustez ti\u00e8de !  <\/p>\n\n\n\n

    After cooking, remove from the oven and let cool or enjoy lukewarm! <\/em> <\/p>\n","protected":false},"excerpt":{"rendered":"

    Alice (Year 12) knows the delight which is this French classic. Now you can have a go yourself at baking<\/p>\n","protected":false},"author":1,"featured_media":652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,73,68],"tags":[],"class_list":["post-651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-french-modern-foreign-languages","category-modern-foreign-languages"],"_links":{"self":[{"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/posts\/651"}],"collection":[{"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/comments?post=651"}],"version-history":[{"count":3,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/posts\/651\/revisions"}],"predecessor-version":[{"id":723,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/posts\/651\/revisions\/723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/media\/652"}],"wp:attachment":[{"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/media?parent=651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/categories?post=651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whs-blogs.co.uk\/linguistica\/wp-json\/wp\/v2\/tags?post=651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}