1 Preheat the oven to 390°F (200°C) (390°F).
2 Bring the water to a boil with the butter, salt, and vanilla sugar. When the mixture comes to a boil, remove from heat and add the flour all at once. Stir and return to heat to dry out the dough until it pulls away from the sides of the pan and forms a ball. Remove from heat again and add 1.1 oz (30 g) of pearl sugar.
3 Add the eggs one by one, stirring until each is completely absorbed.
4 Transfer to a pastry bag and pipe small rosettes of equal size onto a baking sheet lined with parchment paper. Space them well apart because they puff up during baking.
5 Sprinkle pearl sugar on top, pressing gently. Bake for 20 minutes, then reduce the temperature to 345°F (175°C) (350°F) and bake for another 10 minutes with the oven door slightly ajar.
6 I always prepare them the day before. This way the pearl sugar has time to melt slightly and creates a light syrup coating. They taste even better, they lose a bit of their puff, but trust me, whether puffy or not, after 2 days they're still just as delicious, if not better.
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