Recipe: Easy Chouquettes

1 Preheat the oven to 200°c (390°F)
2/ Bring the water to a boil, with the butter, salt, vanilla sugar.
When the mixture boils, remove from heat and add the flour all at once.
Mix and return to heat to dry the dough until it comes away from the pan and forms a mass, remove from heat again and add 30g (1.1 oz) of pearl sugar.
3/ Then add the eggs one by one until completely absorbed.
4/ Put in a piping bag and on a tray covered with parchment paper make beautiful rosettes of the same size. Space them out as they puff up during cooking.
5/ Sprinkle with pearl sugar by pressing gently. Put in the oven for 20' then reduce to 175°c (345°F) and leave for another 10' but this time with the oven door slightly open.
6/ I always prepare them the day before so the pearl sugar has time to melt slightly and it forms a light syrup-like sugar layer and they are even better, they lose a bit of their puffiness but believe me puffiness or not after 2 days they are still as delicious if not better.