Gem "Biscuits" - A Choux Variation
Makes 40 to 50 mini gems
  • 100 grams water
  • 40 grams butter, softened and chopped
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 70 grams all-purpose flour, sifted onto a large parchment paper
  • 100 grams eggs (2 - 3 eggs), at room temperature, whisked together
Royal Icing
  • 2 teaspoons egg white powder
  • 4 teaspoons water
  • 1 cup icing sugar
  • Food colouring or dried food powders
  1. Preheat the oven to 200 degrees Celsius. Line baking sheets with baking parchment.
  2. Combine water, butter, sugar and salt in a pot. Heat the mixture over high heat, stirring occasionally with a wooden spoon, and bring it to a rolling boil. Add in all the flour at once, turn off the heat and stir quickly with the wooden spoon to mix in all the flour.
  3. Once the flour has been mixed in, turn on the heat to medium-low and continue mixing with the wooden spoon until the mixture forms a soft dough and that you can see a layer of dough at the bottom of the pot. Remove from heat and transfer the dough into a mixing bowl and let cool slightly.
  4. Add in the eggs, a little at a time, beating well (either with an electric mixer or wooden spoon) until the egg has been fully incorporated before adding the next bit of eggs.
  5. Transfer the choux into a piping bag fitted with a ½-inch or ¾-inch tip. Pipe ¾-inch or 1-inch mound of choux (as small as you can go), leaving 1½ inches between each mound of choux.
  6. Dampen your fingers and press the tip of the choux down gently to get a smooth top. Spray the surface of the choux with a little water immediately before baking.
  7. Bake the puffs for 10 minutes at 200 degrees Celsius. Lower the heat down to 175 degrees Celsius and continue baking for 15 minutes until the puff is golden brown. During baking, no matter how excited you are, do not open the oven to check them as it will cause the puffs to deflate.
  8. Turn off the oven, leave the oven door ajar and let the puffs cool in the oven for 5 minutes. Pierce a hole on the bottom or side of the puff to release steam. Continue to let it cool in the warm oven for another 30 minutes. Remove from oven and let them cool completely on a wire rack.
Royal Icing
  1. Combine egg white powder, water and icing sugar in a large bowl. Beat with an electric mixer on medium speed until stiff peaks formed. Divide the royal icing and mix in the food colouring or food powders. Use as desired.
  2. Pipe royal icing stars on top of the choux and let the icing harden at room temperature. Store in an airtight container.
Naggy Notes
- Choux adapted fromĀ Pastry Friends (aka Keiko's Cakes)
Recipe by Foodie Baker at