Chouquettes
These light and airy French pastry puffs are made from classic choux dough and topped with crunchy pearl sugar. They are hollow on the inside, making for a delightfully simple and addictive snack or light dessert.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 191 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
choux_pastry
- 120 mlwater
- 60 gunsalted butter, cut into cubes
- 1 tspgranulated sugar
- 1 pinchsalt
- 75 gall-purpose flour, sifted
- 2 pcsegg, large, at room temperature
topping
- 1 pcsegg, lightly beaten
- 50 gpearl sugar
Equipment
pastry brush · saucepan · wire rack · baking sheet · parchment paper · wooden spoon · stand mixer · piping bag
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
About 5 min
- 2
In a medium saucepan, combine the water, cubed unsalted butter, granulated sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a rolling boil.
About 3 min
- 3
Remove the pan from the heat and add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until a rough dough forms.
About 1 min
- 4
Return the pan to low heat and cook, stirring and pressing the dough constantly, for 1-2 minutes to dry it out. The dough should form a smooth ball and a thin film should form on the bottom of the pan.
About 2 min
Cook’s note: Drying the dough properly is crucial for creating light, hollow puffs that don't collapse.
- 5
Transfer the hot dough to the bowl of a stand mixer with a paddle attachment, or a large mixing bowl. Beat on low speed for 1-2 minutes to release some steam and cool it down slightly.
About 2 min
Cook’s note: The dough should be warm, not hot, to avoid scrambling the eggs.
- 6
Add the choux pastry eggs one at a time, mixing on low-medium speed until each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and form a slow-sinking 'V' shape when the paddle is lifted.
About 5 min
Cook’s note: If the dough is too stiff, you can add a small amount of another beaten egg until the right consistency is reached.
- 7
Transfer the choux pastry to a piping bag fitted with a 1.5 cm (1/2 inch) round tip. Pipe small mounds about 2.5 cm (1 inch) wide onto the prepared baking sheet, leaving at least 5 cm (2 inches) of space between them.
About 5 min
Cook’s note: If you don't have a piping bag, you can use two spoons to drop small dollops of dough onto the baking sheet.
- 8
Brush the tops of the dough mounds with the beaten topping egg, then sprinkle generously with pearl sugar.
About 2 min
- 9
Bake for 10 minutes, then, without opening the oven door, reduce the temperature to 180°C (350°F). Bake for another 15-20 minutes until the chouquettes are puffed, deeply golden brown, and feel light.
About 25 min
Cook’s note: Resist the urge to open the oven early, as the sudden temperature change can cause the pastries to collapse.
- 10
Remove the chouquettes from the oven and transfer them to a wire rack to cool. They are best enjoyed the same day they are made.
Per serving
Nutrition
- Calories
- 191.4kcal
- Protein
- 4.6g
- Carbs
- 18.9g
- Fat
- 11g
- Fibre
- 0.3g
- Sugar
- 9.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an unsealed paper bag or loosely covered container at room temperature; they will become soggy in an airtight container or the fridge.
To re-crisp, bake in an oven at 180°C (350°F) for 3-5 minutes.
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