Shukets are one of the varieties of French pastries made from choux pastry. The name of the products in translation means "little cabbage". Light, fluffy balls, hollow on the inside, are sprinkled with confectionery, coarse sugar on top, which gives them a wonderful crunchy texture.
It is necessary
- - 4 eggs;
- - 200 ml of water;
- - 100 g butter;
- - 150 g wheat flour;
- - 2-3 tablespoons of coarse crystalline or "pearl" sugar (crushed pieces of refined sugar);
Instructions
Step 1
Make choux pastry. Put the water on the fire, add the diced butter and stir until the butter is completely melted. While on the heat, add the sifted flour and stir quickly to form a ball-like piece of dough.
Step 2
Without turning off the heat, knead the dough for about 5 minutes. The dough should dry out, and when stirring, gather around the spoon and leave without a trace from the walls. If desired, you can add spices to the dough, such as ginger or cinnamon.
Step 3
Let the dough cool slightly, then add the beaten eggs in portions, rubbing thoroughly after each addition. The dough should be shiny, soft enough to squeeze out of the piping bag easily, yet firm enough to hold its shape. Therefore, it is quite possible and not all eggs may be needed, everything will depend on their size.
Step 4
Fill a pastry bag with dough. Line the baking sheets with damp parchment paper. Cooking will evaporate moisture from the moistened baking parchment, which will help the balls rise well. When using non-stick baking trays, it is sufficient to sprinkle water on the working side of the frying sheet.
Step 5
Squeeze out small balls of dough on a baking sheet at a short distance from each other, as the products will increase in size significantly. Brush the balls with egg or milk on top, then sprinkle with crystal sugar. The egg and milk will add a gloss and prevent the sugar from crumbling as the dough is rising.
Step 6
Bake at 180 ° C until golden brown for 20 to 25 minutes. Once out of the oven, pierce each ball on the side to release steam. Cool on a wire rack. If desired, fill the shukets with whipped cream, custard or fruit sauce or melted chocolate.
