2019年08月02日

Chouquette Waffles (Choux Pastry Waffles) Recipe

Picture in your mind a love story between a Belgian waffle, square and sturdy with deep grooves, and a chouquette, puffy and dainty with a soft heart.

Immediately they would see that they have pearl sugar in common. The waffle would make the chouquette feel safe, and cared for; the chouquette would give the waffle a sense that life is full of whimsy.

Now, what would happen if they had a child together?

This is what would happen: a chouquette waffle, crisp around the edges, tender inside, easy to love, with sugar crystals.

In my kitchen, its destiny was sealed on a Saturday afternoon* when I had choux pastry leftover from an éclair test the day before, but not quite the energy to pipe it into chouquettes for my children.

The waffle iron** winked at me from the lower shelf of my kitchen cabinet. “I’m your guy!” it whispered. “I heat up fast, I clean up easy, and you know we have all kinds of fun when we play together.”

And indeed, we did.

I folded pearl sugar into my leftover choux pastry, scooped it into the iron, and within minutes we had a batch of the most surprising, most delicious waffles you could imagine, crunchy with the sugar but not too sweet, warm and comforting, the perfect afternoon snack.

So if you’ve always been intimidated by choux pastry because you always worry your puffs won’t puff or worse, will deflate, this is a low-risk recipe to dip your toes in, since the recipe’s success doesn’t rely on the rise and fall of your pate à choux. And if you’re an experienced choux pastry maker looking for new ways to work its magic, this one’s for you too!  

Posted by johwong at 12:17Comments(0)