Chouquettes (French Sugar Puffs)

Steps

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1. 1
   Blend the eggs together to ease their later incorporation into the dough.
   ▶ ≈0:39
2. 2
   In a saucepan, combine water, milk, salt, honey, and cubed butter over low heat until the butter melts.
   ▶ ≈0:45
3. 3
   Increase the heat to high and bring to a boil, then remove from heat. Carefully add the flour and stir until fully incorporated.
   ▶ ≈0:59
4. 4
   Return the pan to medium-high heat and stir constantly until the dough pulls away from the sides and a film forms on the bottom, approximately 3 minutes.
   ▶ ≈1:07
5. 5
   Transfer the dough to an electric mixer bowl fitted with paddle attachments, or mix by hand using a firm rubber spatula.
   ▶ ≈1:21
6. 6
   Stir the hot dough for a couple of minutes until most of the steam is released.
   ▶ ≈1:35
7. 7
   Incorporate the eggs in two additions, stirring well between each. To achieve perfectly rounded puffs, maintain a 1:1 liquid-to-egg weight ratio (if liquid is 250g, eggs should also be 250g; finish with a splash of milk if needed).
   ▶ ≈1:43
8. 8
   Pipe small balls of dough onto a baking sheet, spacing them about 1 inch (2.5 cm) apart to prevent them from touching during baking.
   ▶ ≈2:09
9. 9
   Brush with egg wash and top with pearl sugar, then remove excess by tilting the parchment. For sugarless puffs, skip the sugar and mark twice with a fork instead.
   ▶ ≈2:35
10. 10
    Bake one tray at a time in a fan oven at 350°F (180°C) for 30 minutes.
    ▶ ≈2:56
11. 11
    Lower the temperature to 300°F (150°C) and bake for an additional 10 minutes.
    ▶ ≈3:03
12. 12
    Turn off the oven and leave the door slightly ajar, allowing the puffs to dry out for 15 more minutes.
    ▶ ≈3:09