A year ago I baked my first ever chouquette with great enthusiasm as it is one of my favorite snack in the world. Unfortunately it didn’t went well. Just like I named the failed marble cake as Mr Shorty, I call this chouquette Missy Flat.
Dough is not dough. It’s bizarrely watery.
I’ve no idea why. I followed the recipe to a tee.
So I compared the recipe to others on the net. Found out there are 2 major differences.
1. Recipe I followed said: stir until butter is melted and remove from heat. In actual you need to bring the mixture up to the boil.
2. Some other recipes mentioned you need to put back the dough on the stove after adding flour but David’s and a few others said you don’t need to reheat it.
I guess the first point is the reason why my dough turned watery. I did not bring the mixture to boiling point. So I corrected my method. I’ll show you my result in the next post.