Sweet Sugar Pearl Topped Choux Puffs

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.

Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to dry out the paste (the 'panade').

Transfer the panade to a mixing bowl. Let it cool for a few minutes, then add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and shiny. It should form a 'ribbon' when lifted.

Spoon the choux pastry into a piping bag fitted with a plain round nozzle (or use two spoons). Pipe small mounds, about 2-3 cm in diameter, onto the prepared baking sheet, leaving some space between them.

Generously sprinkle the pearl sugar over the top of each choux puff.

Bake for 20-25 minutes, or until golden brown and puffed. Do NOT open the oven door during the first 15 minutes of baking. Once baked, turn off the oven, crack the door slightly, and let the chouquettes cool inside for 5-10 minutes to prevent them from deflating.

Serve warm or at room temperature. Enjoy your delicious Chouquettes, mon ami!