Method two30 mins
Let cool for 3 minutes. Add the eggs one by one, stirring well after each addition. Cover and refrigerate for 30 minutes, or up to a day; you have just made choux pastry.
Makes about 40.
Resting time: 30 minutes.
Make sure you have all the ingredients measured out before you start. Combine the butter, salt, sugar, and 1 cup (240 ml) fresh water in a small saucepan, and bring to a simmer over medium heat. Remove from heat, add the flour all at once, and stir quickly with a wooden spoon until well blended. Return the pan over medium-low heat and keep stirring until the mixture forms a smooth ball that pulls away from the sides of the pan.
Make the sugar syrup: combine the 2 tablespoons sugar and 2 tablespoons water in a small saucepan. Bring to a simmer over high heat, lower the heat to medium, and simmer for 1 minute. Set aside to cool.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. Sprinkle pearl sugar evenly on the prepared sheet. Remove the batter from the fridge and use two teaspoons – or a piping bag fitted with a plain tip – to form small balls of batter, about the size of a walnut, that you will plop on the prepared sheet, leaving an inch of space between them. Brush with the sugar syrup using a pastry brush, and sprinkle with pearl sugar. (There will be some unused pearl sugar on the sheet, but don’t worry about it now; you can collect the grains after baking and reuse them for another batch.)
Bake for 20 minutes, until puffed up and golden brown (never ever open the oven door during the first 10 minutes of baking). Turn off the oven, open the door just a crack, and leave the chouquettes in for another 5 minutes to prevent a temperature shock, which would cause them to deflate.
Transfer to a rack and let cool completely before serving. Keep any leftovers in an airtight container at room temperature, and reheat for 5 minutes in a 300°F (150°C) oven to restore the original texture.