Bouillon Chartier, this iconic restaurant is classified as a historical monument. At the end of the 19th century, Paris was transformed, the golden age of industrial civilization was rearing its head, the capital needed manpower. To feed the masons, the carpenters, the diggers who are hungry, Frédéric and Camille Chartier serve their customers a bowl of broth and pot au feu.
I finally managed to make "Chouquettes" that I liked. Usually they fall out of the oven and are soft and sticky. But this time, I improved my recipe, they are well inflated and crispy as I like them.
