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French chouquettes, salted butter caramel dip

Sweet, Vegetarian, Brunch

Ingredients

Recipe for 12 Tapas

For the pâte à choux

160 Gr
Water
160 Gr
Milk
20 Gr
Sugar
5 Gr
Salt
150 Gr
Butter
180 Gr
Wheat flour
7 Unit(s)
Egg
150 Gr
Confectioner sugar

Salted caramel

150 Gr
Sugar
50 Gr
Butter
150 Ml
35% cooking cream
2 Pinch(es)
Fleur de sel
French Chouquettes, salted butter caramel dip

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • For the chouquettes

    In a sauce pan bring the water, the milk, the sugar, the salt and the butter to boil. Remove from the stove and mix into the flour with a wood spatula. Put the mix back on the stove and dry it. Put it in the mixer, and add the eggs one by one. With a pastry bag, realize 3 cm size choux, spred the confectioner sugar on the top. Put the chouquettes in the oven, low the temp on 350 F and cook it until it's golden brown.

  • Salted caramel

    In a pot, cook the sugar dry until it melts and gets a blond color. Add butter and mix. Add the warm cream and bring to a boil while whisking. Cook for about 2 minutes until the mix is smooth. Remove from heat and add the fleur de sel.

    Best if you pass the cream threw a fine mesh sieve.

Official partners

If you use salted butter, do not add fleur de sel in the caramel

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