Chouquettes Aux Pepites de Chocolat

As I was sitting outside enjoying a day in the sun something about the warm breeze + smell of summer reminded me of Europe. I miss the beautiful beaches, amazing architecture, delicious food + wonderful people I met. Wishing I could magically teleport myself to a cafe in France where I could sit + read while enjoying a delicious pastry I decided to bake something so I could at least pretend.

A while back I read David Lebovitz's The Sweet Life in Paris and marked a recipe for Chouquettes aux pepites de chocolat or chocolate chip cream puffs. These seemed like the perfect recipe for my afternoon activity.

They were super easy to make + truly deee-licious. Enjoy these little guys outside, close your eyes + pretend you are in France.

Chouquettes Aux Pepites de Chocolat

From David Lebovitz's The Sweet Life in Paris

1 cup water

1/2 tsp coarse salt

2 tsp sugar

6 tbsp unsalted butter, cut into cubes

1 cup flour

4 large eggs, room temperature

1/2 cup semi-sweet chocolate chips

1/2 cup pearl sugar*

Preheat the oven to 425 degrees F. In a small saucepan heat water, salt, sugar and butter until butter is melted and water starts to boil. Remove from heat and add to flour. Stir rapidly until the mixture is smooth and pulls away from the bowl. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat. Briskly beat in eggs one at a time until the paste is smooth and shiny. Let cool completely to room temperature, then stir in chocolate chips. Drop mounds of dough on a baking sheet lined with parchment paper about 2 teaspoons each. Sprinkle each generously with the pearl sugar. (David recommends using a lot + really pressing into each pastry). Bake for about 20 minutes or until puffed and well browned.**

*I bought my pearl sugar at Fox and Obel in

Chicago, I also hear it can be purchased at some Ikea stores. It's great.

**Note: the original recipe says bake for 35 minutes but mine were brown + ready to go around 20 minutes in.

Chocolate Chip and Cinnamon Brioche

I had my first foray into bread-making this week when I made these mini Chocolate Chip and Cinnamon Brioche. While they aren't bread proper, the brioche definitely required me to be patient while baking them. I had to let the little guys sit and rise not once, but twice before I could place them into the oven.

If you know me, you know that I am always on the go, so this "waiting" concept proved a bit challenging. But patience is a virtue- and thanks to the act of making little treats, I think I am slowly beginning to embody this virtue. Well, sort of.

Chocolate Chip and Cinnamon Brioche

adapted from 500 Cupcakes by Fergal Connolly

1/2 tbp. active dry yeast

1/2 cup warm water

1 tsp. sugar

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

4 eggs

1/4 cup superfine sugar

pinch of salt

1/2 cup (1 stick) sweet butter, softened

1 cup semisweet chocolate chips

1 beaten egg

Combine the yeast, water and teaspoon of sugar in a large, warmed bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of the flour until the mixture becomes a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining flour and the cinnamon, and mix until the dough is soft and slightly sticky. Leave in a warm place (covered with plastic wrap) for about 45 minutes or until the batter has doubled in bulk.

Preheat oven to 400 degrees. Grease 12 mini brioche or muffin molds. Beat in butter and chocolate chips. Fill the molds halfway. Leave in a warm place to rise for about 20 minutes, or until the dough has risen to fill about 2/3 of each mold.

Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the molds for five minutes, remove and cool on a rack.

Store in an airtight container for up to 2 days.