Shukets
4 servings
30 minutes
Shukety are an exquisite delicacy of Azerbaijani cuisine, delicate and airy mini pastries with a light crispy crust and a soft, aromatic filling. Their history traces back to traditional European profiteroles but they have gained a unique Eastern character thanks to vanilla and almond flakes. Made from choux pastry, shukety feature a tender texture and sweet creamy flavor that harmoniously complements caramelized sugar. They are perfect as a morning treat with a cup of fragrant tea or as an exquisite dessert for festive tables. Each piece is filled with the aromas of melted butter, vanilla, and light crispy sweetness, creating an unforgettable gastronomic pleasure.
1
Preheat the oven to 200 degrees.
2
Heat water with butter and sugar on the stove until the butter melts. Bring to a good boil, remove from heat and add flour. Stir with a wooden spoon until the mixture turns into a homogeneous paste and forms a ball that easily pulls away from the sides. Let it cool slightly, then gradually add beaten eggs while thoroughly mixing after each addition. The dough should be shiny and soft enough to be piped from a pastry bag but firm enough to hold its shape; therefore, not all eggs may be needed depending on their size.
- Butter: 100 g
- Sugar: 75 g
- Wheat flour: 50 g
- Chicken egg: 1 piece
- Salt: 1 teaspoon
3
Fill a pastry bag with dough. Pipe small balls of dough onto trays lined with damp baking paper, leaving enough space between them for expansion. Brush the balls with the remaining egg (if all eggs are used, take milk), and sprinkle with granulated sugar.
- Chicken egg: 1 piece
- Milk: 250 ml
- Sugar: 75 g
4
Bake for 15–20 minutes until golden-brown. Remove from the oven. Poke each ball on the side to release steam. Cool on a rack and serve.
- Egg yolk: 3 pieces
- Flaked almonds: 50 g
