This is one of my favorite recipes I learned at culinary school this summer, especially because they don't need rising time and can be made right before brunch. Also, it really doesn't matter what they look like, because you'll be covering them in nibbed sugar and eating them as soon as they come out of the oven.
pinch of salt
Preheat oven to 220°C. Melt the butter, sugar, salt and milk together in a saucepan and bring to a boil. Remove from heat and add the flour, stirring until mixture becomes slightly drier. Add the eggs, one at a time, until fully combined. Transfer the mixture to a piping bag with a medium round tip and pipe small balls with 2.5 cm diameter. Finally, use fork to brush each piece with water and sprinkle nibbed sugar generously over the pieces. Bake for about 25 minutes or until golden brown.
Pair them with nutella or jam or dip them into your coffee for the perfect breakfast.
Photos by Marion
*recipe thanks to Le Cordon Bleu Paris