Chouquettes

Method

1. Preheat the oven to 375°F. Position the rack in the center of the oven. Line a sheet pan with parchment paper.
2. To make the pâte à choux dough: In a medium saucepan, combine the water, milk, butter, sugar and salt, and bring to a boil, stirring occasionally, over medium heat. Dump in all of the flour and stir vigorously with a wooden spoon or spatula until a dough comes together in a thick paste, 1 to 2 minutes. Cook, stirring, until a film starts to form at the bottom of the saucepan as the result of the dough sticking, 1 to 2 minutes. Keep going for about 5 more minutes until the white film completely covers the bottom of the pan. Remove from the heat.
3. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and mix on low speed for about 5 minutes. This will work the dough and allow it to cool a little. When making pâte à choux, the number of eggs needed will vary. The consistency of the dough dictates how many eggs should be added. Sometimes the dough dries out a bit more in the pan and can take on more eggs. With the mixer on low speed, slowly add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next one. You may not need to use all the eggs. To check the consistency of the dough, stick a spatula into the dough and lift it high above the bowl. The dough should fall slowly off the spatula in ribbons. It should feel thick but fluid enough to pipe.
4. Using a spatula, scoop the dough into a piping bag fitted with a large, plain tip, filling the bag one-third full. Push the dough down toward the tip of the bag. Pipe 4 dots of dough in the corners of the baking sheet to secure the parchment paper. Holding the piping bag at a 90-degree angle and about a ½ inch above the prepared baking sheet, pipe rounds of choux dough about 1 ½ inches in diameter. Space the rounds about 1 inch apart. Refill the bag as necessary until you have used all the dough. Using your fingers, smooth or flatten the pointed tips of the rounds. Generously sprinkle pearl sugar atop each dough round. Then, gently shake the pan so any excess pearl sugar remaining on it sticks to the sides of each chouquette.
5. Bake the choux on the center rack, rotating the pan 180 degrees halfway through the baking time, until the chouquettes are golden brown, light to the touch, and hollow when broken open, about 20 to 25 minutes.
6. Let the chouquettes cool for a few minutes on the sheet pan before gently removing them from the parchment. Serve piled into a paper cone or arranged on a plate and enjoy!