Chouquettes

Method

Preheat oven to 200°C fan, and line two baking trays with baking parchment. Combine water, butter, salt and caster sugar in a heavy-bottomed saucepan; bring to a rolling boil, then remove from heat. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the pan sides. Allow to cool for 2 minutes, then add eggs one at a time, beating thoroughly with a wooden spoon after each addition until fully incorporated and the paste is smooth and glossy. Transfer to a piping bag fitted with a 12mm plain nozzle. Pipe small balls (approximately 2cm diameter) onto prepared trays, spacing them 3cm apart. Brush lightly with water and immediately sprinkle with nib sugar, pressing gently. Bake for 22-25 minutes until golden brown and crisp; the choux should not be soft. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.