I think if given the opportunity, my husband would eat an entire batch of chouquettes in one sitting.
Crunchy and sweet on the outside, light and airy in the middle, chouquettes are probably one of the most underrated things you can find at a French bakery. Fortunately, they’re really easy to make at home. All you have to do is whip up some choux pastry, top with pearl sugar, and you’re good to go!
A few notes:
- Get an instant read thermometer: Whether you’re baking or cooking, an instant read thermometer is an important tool for any kitchen. For this recipe, you can guarantee the choux pastry reaches the correct temperatures, ensuring the perfect choux pastry every time. I’ve made other choux recipes before (with varied degrees of success) and this method has yet to fail me.
- Don’t over crowd the pan: Choux pastry releases a lot of steam as it bakes. Err on the side of more space in between each chouquette and fewer per tray so they’re able to get nice and golden brown in the oven as they bake. An overcrowded pan will still yield good chouquettes, however, the choux pastry will likely not expand to its full potential and they tend to come out lighter in color.
- Where to get pearl sugar: Chouquettes typically use Swedish pearl sugar. I bought this bag off of Amazon, but you might also be able to find some at your local grocery store.
- Storage and reheating: Chouquettes can last up to 3 day in an airtight container. Let them cool completely before storing don’t be surprised if you notice that the pearl sugar starting to dissolve. When reheating, I would highly recommend popping them in the oven or toaster oven for a few minutes. Do 350℉ for ~5 minutes to re-crisp the exterior as they will soften as they sit out.
Chouquettes
Crunchy and sweet on the outside, light and airy in the middle, chouquettes are probably one of the most underrated things you can find at a French bakery. Made of just choux pastry and pearl sugar, save on airfare and easily make these from the comfort of your own kitchen!
Equipment
- Instant read thermometer
- Stand mixer
- Piping Bag
Ingredients
- 1 Cup Milk
- 6 Tbsp Unsalted butter cubed
- 2 tsp Sugar
- ½ tsp Salt
- 128 g Flour sifted
- 4 Eggs
- ¼ Cup Pearl sugar
Instructions
- In a medium sauce pan, add the milk, butter, sugar and salt. Cook on high until the butter has melted and the liquid comes to a rolling boil.1 Cup Milk, 6 Tbsp Unsalted butter, 2 tsp Sugar, ½ tsp Salt
- Remove from heat and add the flour. Mix thoroughly with a wooden spoon until no lumps of flour remain and a dough has formed.128 g Flour
- Return the pan to medium-high heat and cook until the dough reaches 175℉, stirring frequently. You should also see a thin film starting to form over the inside of the pan.
- Transfer the dough to a stand mixer fitted with the paddle attachment and beat on medium speed until the dough comes down to 145℉.
- Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary. After the last egg is fully incorporated, the dough should be at the consistency where a "V" of dough holds it’s shape off the end of the beater (see 1:26 in the video tutorial).4 Eggs
- Transfer the choux dough to a piping bag fitted with a round tip (I use a Wilton 12 round tip).
- Preheat the oven to 400℉.
- Line a sheet tray with parchment paper, piping a small amount of choux pastry under each corner to keep the paper in place as the chouquettes bake (they're very light and the parchment can move around in the oven).
- To pipe the chouquettes, hold the pastry bag at a 90° angle, and then pipe a 1-inch wide dough ball onto the tray. Leave plenty of room in between each of your chouquettes and stick to 12-15 per tray. They let off steam as they bake and will brown better if you don't overcrowd the pan.
- Smooth the surface of each chouquette by dipping your finger in water and patting down any peaks and ridges. Top with pearl sugar.¼ Cup Pearl sugar
- Bake for 25 minutes until they are puffed and golden brown.
- While they are still hot, poke a small hole into the bottom of each chouquette with a pairing knife. Let them rest on their sides so the steam is able to escape.
- Return the tray to the warm but *off* oven, propping the door open with a spoon, so the chouquettes can finish drying out.
- Enjoy immediately or store in an airtight container once they've cooled completely.
Notes
- Get an instant read thermometer: Whether you’re baking or cooking, an instant read thermometer is an important tool for any kitchen. For this recipe, you can guarantee the choux pastry reaches the correct temperatures, ensuring the perfect choux pastry every time. I’ve made other choux recipes before (with varied degrees of success) and this method has yet to fail me.
- Don’t over crowd the pan: Choux pastry releases a lot of steam as it bakes. Err on the side of more space in between each chouquette and fewer per tray so they’re able to get nice and golden brown in the oven as they bake. An overcrowded pan will still yield good chouquettes, however, the choux pastry will likely not expand to its full potential and they tend to come out lighter in color.
- Where to get pearl sugar: Chouquettes typically use Swedish pearl sugar. I bought this bag off of Amazon, but you might also be able to find some at your local grocery store.
- Storage and reheating: Chouquettes can last up to 3 day in an airtight container. Let them cool completely before storing don’t be surprised if you notice that the pearl sugar starting to dissolve. When reheating, I would highly recommend popping them in the oven or toaster oven for a few minutes. Do 350℉ for ~5 minutes to re-crisp the exterior as they will soften as they sit out.
