These sweet little cream puffs with crunchy sugar are piled high on one of our emile henry gastron dishes. The recipe comes from the blog living the sweet life in Paris.  And if you still aren’t inspired be sure to pop on down to our very own piece of Paris in New Farm, Choquettes. Lara the owner , no doubt perfected her version whilst training at France’s Institut Nationale de Boulangerie Patisserie.  Lara uses ‘pearl sugar’ on her tasty morsels.

• 1 cup (250ml) water
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 cup of flour
• 6 tablespoons (90g) unsalted butter, cut into small chunks
• 4 large eggs, at room temperature
• Glaze: 1 egg yolk, mixed with 1 teaspoon milk
• Coarse sugar

• Scanpan Classic Saucepan
• Emile Henry Gastron Serving Platter
• 2 spoons, or a spring-loaded ice cream scoop.
• Silicone Baking Mat
• Baking Sheet
• Pastry Brush silicone or traditional ..silicone holds and releases better
• Magimix Food Processor

1. Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat the water, salt, sugar, and butter in a saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Or pour mixture into magimix and press on button
3. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
4. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet.
5. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press coarse sugar crystals over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.)
6. Bake the cream puffs for 35 minutes, or until puffed and well-browned.
7. (If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.)
8. The cream puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.