Begin by preheating the oven to 375°F. Line two baking sheets with parchment paper and set them aside.

Place the milk, salt, sugar, and butter into a medium saucepan. Set the pan over medium heat and warm gently, stirring from time to time, until the butter has completely melted and the milk is just coming to a boil.

As soon as the mixture reaches that point, take the saucepan off the heat. Add all of the flour at once and immediately stir vigorously with a wooden spoon or sturdy spatula. Keep mixing until the flour has absorbed the liquid and the mixture forms a thick dough.

Return the saucepan to medium heat and continue cooking the dough for 2 minutes, stirring and turning it constantly. You want to remove some of the excess moisture and develop a smooth dough that pulls cleanly away from the sides of the pan. A good test is to gather the dough to one side and insert a tablespoon. It should remain standing upright. The dough should also have the soft, thick appearance of mashed potatoes.

Transfer the warm dough to a mixing bowl and allow it to cool for a few minutes. While it rests, whisk the eggs together in a separate jug until the whites and yolks are completely combined.

Add the vanilla to the slightly cooled dough. Begin incorporating the beaten eggs gradually, adding them in 4 to 5 portions and mixing thoroughly after each addition. A hand mixer, whisk, or stand mixer can all be used.

Do not feel you must use every drop of egg. The amount needed can vary. Stop adding egg once the dough becomes smooth, glossy, and soft enough to pipe while still holding its shape.

Spoon the choux dough into a large piping bag fitted with a wide round nozzle. Wilton 1A or 2A works beautifully, although you can also simply cut the end of the piping bag to create a round opening.

Pipe small, rounded portions onto the prepared baking sheet, leaving a little space between each one. Aim for mounds approximately 1 inch wide at the base and about ¾ inch tall.

Dip your finger in water and gently smooth down any pointed tips. This small step helps prevent the tops from becoming too dark during baking.

Pipe only the amount you are ready to bake. Keep the remaining dough inside the piping bag until the next tray is ready to go into the oven. Leaving exposed choux dough sitting on the tray can cause a skin to form on its surface.

Cover the piped choux generously with Swedish pearl sugar, gently pressing the sugar into the dough so the pearls stay in place as the pastries rise.

Place the tray in the center of the preheated oven and bake for approximately 20 to 25 minutes. The chouquettes should become beautifully puffed, crisp, and deeply golden. Resist the temptation to open the oven door too early. Keep it closed for at least the first 15 minutes, as a sudden drop in temperature can cause the pastries to collapse.

Once the chouquettes are a rich golden brown and nicely puffed, remove the tray from the oven. Working carefully, make a tiny hole in each pastry using a toothpick, skewer, or the tip of a small sharp knife. This allows the steam inside to escape and helps keep the shells crisp.

Let the chouquettes cool completely on the baking tray in a place away from drafts. As they cool, they should develop a delicate crisp shell with the little white pearl sugars beautifully scattered across the surface.

Repeat the same process with the remaining choux dough.

Once cooled to room temperature, the chouquettes are ready to enjoy. They are especially lovely while fresh, when the outside is crisp and the inside is light and tender.