Olive oil choux buns

Huile d'olive de Nice PDO
Subtle flavour
Chouquettes à l'huile d'olive
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 5 personnes
  • 125 ml of water
  • 40g of mild-flavoured olive oil
  • 1 tablespoon of caster sugar
  • 75g of flour
  • 4 eggs
  • Pearl sugar

Tip

Chouquettes are best eaten on the day they’re made! We recommend using a subtle-flavoured olive oil from France, which will add a moist texture to your sweet treats. You can choose an olive oil with Protected Designation of Origin (PDO) from Nice or Nyons, or a single-variety oil (Lucques, Cailletier, Tanche, Grossane, Négrette, etc.).

Instructions

  • Preheat the oven to 220°C (using the fan setting if possible). Line two baking trays with baking paper.
  • Put the water, mild-flavoured olive oil and sugar into a saucepan, then heat the mixture (until it is almost boiling). Without turning off the heat, add the flour all at once and stir with a wooden spoon until the dough forms a soft ball,
  • which comes away from the sides and bottom of the saucepan.
  • Place the dough in a mixing bowl and stir in 3 whole eggs, one at a time, until the dough becomes smooth and glossy.
  • Put the mixture into a piping bag (or, if you don’t have one, a freezer bag with one corner cut off) and pipe small mounds of mixture onto the baking paper, spacing them about 5 cm apart (they will rise during baking).
  • Beat the last egg, brush it over the surface of the dough, then sprinkle with pearl sugar. Bake for about 18–20 minutes without opening the oven. Then open the oven door slightly and continue baking for 5 minutes to allow the chouquettes to dry out (this will prevent them from collapsing).

Tip

Chouquettes are best eaten on the day they’re made! We recommend using a subtle-flavoured olive oil from France, which will add a moist texture to your sweet treats. You can choose an olive oil with Protected Designation of Origin (PDO) from Nice or Nyons, or a single-variety oil (Lucques, Cailletier, Tanche, Grossane, Négrette, etc.).
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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