Dice butter. Add water and diced butter in a little saucepan and bring to a boil. Quickly remove from heat and add all flour in one time. Then mix really quickly until you obtain a ball not gripping. Heat again with really low heat for a few seconds.
Pull this ball in a mixing bowl and add the first egg. Stir very quickly until you obtain again a paste.[br][br]
Do the same with the other eggs, one by one. Be careful to not have a paste too liquid because then the chouquettes will not rise.
When your choux paste is ready, preheat your oven to 200°C (400°F) and place a greaseproof on a baking tray. Fill in your pastry bag with the choux paste.
Make your choux.
Mix one egg yolk with 1 tablespoon of water. Brush chouquettes with it. Add iced sugar and then sugar pearls on top of the choux.
Bake for 15 minutes and low down temperature to 180°C (350°F) for 10 minutes. Remember to never open the oven during the baking! It worked for me!
Remember: If you want to conserve the chouquettes, you have to put them in an airtight box.
