Chouquettes (sugar-topped choux puffs)

Preparation

1. 1

   Preheat the oven to 200°C (400°F). Bring the milk to a boil with the butter, cut into pieces, and a pinch of salt, then tip in the flour all at once off the heat, stirring vigorously with a spatula.

2. 2

   Return to low heat for 1-2 minutes, stirring constantly, to dry out the dough (it should form a ball that pulls away from the sides), then transfer to a bowl.

3. 3

   Beat in the eggs one at a time, mixing well between each until fully absorbed before adding the next, until the dough is smooth, glossy and supple, forming a ribbon.

4. 4

   Spoon small walnut-sized mounds of dough onto a baking sheet lined with parchment, using two spoons, spacing them well apart as they will puff up.

5. 5

   Scatter generously with pearl sugar on top.

6. 6

   Bake for 20-25 minutes without opening the oven door (cold air would make them collapse), until puffed and nicely golden.

7. 7

   Let cool slightly on a rack before enjoying.