Chouquettes with Warm Berries
- 8 Tablespoons (1 stick) unsalted butter, cut into pieces
- 1 Tablespoon granulated sugar
- ¼ Teaspoon kosher salt
- 1 Cup all-purpose flour
- 1 Teaspoon finely grated orange zest
- 3 Large eggs
- 2 Tablespoons whole milk
- 4 Tablespoons pearl or nib sugar
Berries & Assembly:
- ⅓ Cup sugar
- ¼ Cup orange juice
- 2 Cups mixed fresh (or frozen, thawed) berries (such as raspberries, blueberries, and blackberries)
- 6 Oz. fresh strawberries, hulled, quartered (about 1 cup)
- 2 Pints vanilla ice cream (for serving; optional)
1. Preheat oven to 375°. Bring butter, granulated sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour all at once, and mix to combine.
2. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until dough forms a ball and pulls away from sides of pan, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 3 minutes longer. Immediately transfer dough to a large bowl and let cool 1 minute.
3. Mix in orange zest, then, using a wooden spoon, mix in eggs one at a time, incorporating fully between additions. Dough should be dense, sticky, and shiny.
4. Spoon heaping tablespoons of pâte à choux pastry onto 2 parchment-lined baking sheets, spacing 2” apart (you should have about 24). Brush tops with milk and sprinkle generously with pearl sugar. Bake chouquettes until golden brown and doubled in size, 35–40 minutes.
DO AHEAD: Chouquettes can be baked 1 day ahead. Store tightly wrapped at room temperature. Reheat in a 300° oven 8–10 minutes before using.
Berries & Assembly:
1. Just before serving, heat sugar and orange juice in a medium skillet over low heat, stirring to dissolve sugar, about 2 minutes. Add mixed berries and cook, shaking pan to coat (do not stir, it will break up fruit), until just warmed through, about 2 minutes. Remove skillet from heat, add strawberries, and shake pan to coat strawberries.
2. Split warm chouquettes and fill with vanilla ice cream. Serve with warm berries and currants, if desired.
Ready to eat!