I fell in love with these sugary little puffs the moment I ate my first one. They actually look like Christmas tree ornaments, so maybe you should try hanging them on your tree. Or just eat them.
Chouquettes With Orange Blossom Glaze
1 1/2 c water
1 stick + 1 Tbsp unsalted butter (or you can use Earth Balance)
2 Tbsp granulated sugar
1 tsp salt
1 1/2 c all-purpose flour
7-8 large eggs
Preheat your oven to 415 degrees Fahrenheit. Line two sheet pants with parchment of silicon mats.
Put the water, butter, sugar, and salt in a heavy-bottom saucepan and put on high heat on your stove top. Stir occasionally and heat until the butter is melted and the mixture just reaches a boil. Take the pan off the heat. Add the flour in all at once and stir vigorously with a wooden spoon. Once all of the flour is incorporated, put back on medium-high heat. Stir constantly for about two minutes. The goal at this point is to cook out as much moisture as you can, thus allowing the choux dough to puff up in the oven. A thin film will develop on the bottom of your pan. "Once you think you've stirred long enough, add another minute," is what my first chef always told me.
Place in the bowl of a mixer and beat with a paddle attachment. Add in the eggs one at a time, mixing to combine after each addition. Scrape the sides of your bowl as necessary to keep everything homogenous. The mixture should be, after 7 eggs are added, glossy and smooth. If it doesn't fall in a nice ribbon off a spoon, add another egg and mix to combine. Put in a piping bag or a Ziploc bag, and cut the tip off to make the hole about 1/2" wide. Pipe little half-dollar sized circles of dough on your prepared pans. They won't spread too much while baking. Top each with a sprinkling of pearl sugar. Bake for 30 mins, rotating the pans after 15 mins. Let cool.
Glaze: Add 3 tsp orange blossom water to 2 c powdered sugar. Add some almond milk if it needs to be thinned out. I added some yellow food coloring, too. Dunk the cooled chouquettes in the glaze, then into the sweetened coconut. Enjoy!