French Popcorn Chouquette Recipe

Instructions

1. Make Caramelized Popcorn - Line a sheet pan with parchment paper. Combine the popcorn kernels and vegetable oil in a medium pot. Cover with a lid and cook over medium heat until the kernels begin to pop. Vigorously shake the pot to prevent the popcorn from burning. Continue to cook until you no longer hear the kernels popping, about 5 minutes. Spread the popcorn on a sheet pan to cool. Discard any unpopped kernels.
2. Combine the granulated sugar, brown sugar, corn syrup and water in another medium pot and bring to a boil over medium heat. Cook without stirring until the caramel reaches 235F (115C) and turns a color similar to honey.
3. Add the butter to the pot and slowly swirl to mix. Cook until the caramel reaches 300% (149C) and is about 2 shades darker and the bubbles are much smaller.
4. Add the baking soda and salt. Be careful! The baking soda might cause the caramel to splatter. Whisk until completely incorporated.
5. Using a heatproof spatula, fold the popcorn into the caramel until it is well coated. Pour the popcorn back onto the sheet pan. Separate the popcorn clusters immediately with the spatula.
6. When cooled, about 10 minutes, use a chef's knife to finely chop the popcorn. Store in an airtight container until needed.[be]
7. Make the choux pastry and chouquettes
8. Place a rack in the center of the oven and preheat to 375F (190C) or 350F (175C) for convection.
9. Combine the water, milk, butter, sugar, and salt in a medium pot. Bring to a boil over medium heat.
10. Add the flour and stir with a wooden spoon until the mixture comes together and forms a dough. Continue to stir the dough until it begins to dry and you see a film start to form at the bottom of the pot as the result of the dough sticking. 1 or 2 minutes.
11. Transfer the dough to a stand mixer fitted with a paddle. If you don't have a mixer, use a heatproof spatula to mix the dough. Add the eggs one at a time and mix on low speed, making sure each egg is fully incorporated before adding the next. This may seem difficult at first, but eventually, the batter will loosen up.
12. Cut the tip of a piping bag to snugly fit a #803 plain tip. using a rubber spatula, place 2 large scoops of choux dough in the bag so that it is one-third full. Push the dough down toward the tip of the bag.
13. Line a sheet pan with parchment paper. Holding the piping bag at a 90-degree angle about 1/2 inch above the pan, pipe dots of choux dough about 1 1/2 inches in diameter, spacing it about 1 inch apart. Continue piping until all the choux dough has been used, refilling the piping bag as necessary.
14. Using a pastry brush or the tips of your fingers, lightly brush the egg wash onto the choux. sprinkle the caramelized popcorn over the choux completely covering the surface. Do the same with the pearl sugar. Using your fingers, press the popcorn and pearl sugar into the choux to ensure that they stick as the choux bake.
15. Bake the choux on the center rack for 10 minutes. Rotate the pan 180 degrees and bake for 10 minutes more. When finished, the choux will be golden brown and feel light to the touch. When broken open, the choux should be mostly hollow.
16. Let the choux sit on the parchment paper until cool. When cool, remove gently from the parchment with your fingers.
17. NOTE: These did not puff up for me so I have decided to call them Popcorn Chouquette Cookies. I am sure it's some failure on my part as a French pastry chef but they are equally delicious this way.