What is chouquette?
Chouquette is a traditional sweet French pastry, which is often served as afternoon snacks. Couquette, made of simple dough, can end or filled with a number of ingredients. No matter what flavors they are used, the baking process is considered to be the most important part of this delicacy.
In France, dinner often appears very late at night; It is rare that the last meal of the day takes place in eight hours and most of the restaurants will not open by this time. The exception is often pastries and bakeries and these types of devices are Couquettes. They are usually sold in paper bags, by weight, and they had one to reach dinner. The steam created by the dough moisture is what causes Couquette to get up in the oven without yeast or other yeast. Despite the amount of FAT in the body, this steam causes the finished product to be very light and airy, and remains rich in taste. In many cases, chocolate flakes can design pastries in addition to sugar. Gross cUK is often considered necessary for the production of traditional chouquette; The French use pearl sugar, which often looks like sprinkling or small discs, to make refreshments.
When this pastry is served as a dessert, it can be filled with either cream or foam. Censor, made of milk, eggs and sugar, can be tasted with lemon or vanilla. The charm, made of whipped cream and egg, can have chocolate, sugar or fruit added for taste. The pava or pudding is usually pushed into the center of Choux before the dough rises around the filling while cooking.
No matter what flavors are used in Chouquette, the baking process is extremely important and can be the difference between good and bad pastries. As Chouquette relies on Steam to rise, it is very easy to drain when it is still warm. Most bakers therefore recommend allowing chouquets to slowly cool in the oven rather than pull them immediately after provEdge cooking. Once the baking time is at the top, the oven turns off and the door is cracked; This allows a little more time to cook, helping to remove part of the egg taste, leaving Couquette to slowly cool down and maintain its texture and shape.