Have you always dreamed of making your own chouquettes, puff pastries, religieuses or your own Saint Honoré? These delicious French pastries are classics based on the same recipe: puff pastry.

A religieuse is a French pastry made of two puff pastries, one larger than the other, filled with pastry cream. Each pastry is covered in a ganache of the same flavor as the filling, and then the smaller one is placed on the top of the larger one and decorated with piped butter cream frosting.

Making a puff pastry is not very complicated. You just need to be careful during the drying stage of the puff pastry.

In the recipe that follows I will reveal my recipe and my tricks to achieve magnificent puff pastries or éclairs.

You will have more than enough to garnish them as you wish and then enjoy them.

Puff pastry – chouquettes

For about 200 puff pastries:

Ingredients:

• 500gr water
• 500gr whole milk
• 600gr flour
• 400gr butter
• 10gr sugar
• 10gr salt
• 16 eggs

Chouquettes:

Pearl sugar(also called nib sugar or hail sugar)

Steps:

1. In a saucepan bring the water, milk, sugar and salt to a boil
2. Put the saucepan back on the stove and dry the puff pastry
3. Away from the stove, mix the eggs in one by one
4. Poach the puff pastry
5. Sprinkle with pearl sugar
6. Heat the over to 230°C then turn the oven off and put the puff pastry in the oven for 20min
7. Preheat the oven to 170°c

Tips and Tricks:

1. The puff pastry dough is dry when a thin film is formed on the pan
2. Use the flex edge beater of your mixer as you incorporate the eggs one by one
3. For the chouquettes use a single decorating tip with a maximum diameter of 8 cm
4. For the éclairs use a single decorating tip with a maximum diameter of 8 cm