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Alpine Fleur de Sel Chouquettes
Light little chouquettes made with choux pastry, lightly scented and finished with a pinch of Alpine fleur de sel. Ideal for a snack or a gourmand dessert, they are made in batches and offer a subtle contrast between sweet and salty.
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Critical Success Points
- • Heat the milk‑butter‑sugar‑salt mixture until boiling
- • Add the flour all at once and form a homogeneous ball
- • Incorporate the eggs observing the rooster’s crest test
- • Bake at 200 °C for 20 minutes
Safety Warnings
- • The milk‑butter mixture heats quickly; handle with care to avoid burns.
- • Use kitchen gloves to remove the tray from the oven.
- • Watch out for splatters when piping the dough.
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