California Raisin Chouquettes
Yield: 160 pieces @ 0.36 oz / 10 g
|INGREDIENTS||American lb/oz||Metric g/mL||Baker's %|
|Butter||8.81 oz||250 g||100%|
|Water||17.63 oz||500 ml||200%|
|Salt||0.17 oz||5 g||2.0%|
|Granulated Sugar||1.41 oz||40 g||16.0%|
|All-purpose Flour||8.81 oz||250 g||100%|
|Whole Eggs||14.11 oz||400 ml||160%|
|Cinnamon Powder||0.14 oz||4 g||1.6%|
|California Midget Raisins||7.05 oz||200 g||80%|
|TOTAL||58.13 oz||1649 g||659.6%|
In a medium size sauce pot combine water, salt, sugar and butter and bring to a boil. Add the sifted flour and stir until the paste pulls away from the side of the pot. Transfer the paste to a small mixer fitted with a paddle attachment. Mix on slow and add the eggs slowly, waiting until each addition of eggs is fully incorporated. Enough eggs are added when the back of a wooden spoon can be passed through the paste leaving a channel that fills in slowly. Add the cinnamon followed by the midget raisins. Pipe the batter on parchment lined sheet pans. Bake at 350°F in a convection oven for 12 minutes with the vent closed and then for 10 minutes with the vent open. Bake until the pastry has a well-browned color. Serve warm.
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