Is Pro Preferred Glove Oil Good?

CHOUQUET BY PIERRE HERMÉ

My dear, kind and beloved beautiful brother and sister in law gave me during our last "casual dinner" between lunch's pearl sugar.

I rarely dwell on these fantasies in the supermarket because the addition is often heavy. I would certainly have made an exception if I had crossed where I shop but the fact is that I never cross.

So then when I see it in their kitchen I say (the effect of helping aperitif ..) "waaaaa, trooooop well!! Sugar to make chouqueeettttes!" Seeing my interest raised, but very sincere certainly helped by the wine .. My beau'f makes me a super doggy bag and I find myself the next morning in front of my new acquisition ...

A Larousse des Desserts by Pierre Hermé later, here I am before my pan ..

For 500g of puff pastry:

- 8 ounces of water

- 10 cl of fresh whole milk

- 4g salt

- 4g caster sugar

- 75g butter

- 3 eggs

- 100g flour

For chouquettes:

- 500g puff pastry

- Sugar Pearl (the next time I try with chocolate chips!)

- 1 egg yolk

• Prepare puff pastry: In a saucepan, combine water, milk, sugar, salt and melt the butter. Bring the mixture to a boil. Add the flour at once and stir vigorously with a spatula until the dough pulls away from sides of pan and dry out. Remove pan from heat and add eggs one at a time incorporating well each time. Continue mixing until a smooth continuous band when you stretch the dough by lifting the spatula, and yes you have a sore arm ..
  

• Arrange the cabbage. Put the mixture into a pastry bag (I have not personally used the socket) and prepare sprouts on a baking tray lined with parchment paper, spacing them a little, it swells.

• Cooking: Brown the cabbage with egg yolk and sprinkle with pearl sugar (this is the stage that I found most annoying because when on "sprinkles" is striker .. so I pushed all the pearls of sugar in the cabbage and it took me longer than anything else ..). Bake for 15-20 minutes at 180 degrees.

• The more Pierre Hermé: I quote, "Cabbages swell when they were well worked. "Basically, the work of the dough creates microscopic air bubbles that give off steam during cooking, which makes inflating cabbage. Na!

Bon appetite!