Description
Learn how to make authentic French chouquettes – sweet little choux puffs found in Paris cafes, topped with pearl sugar and chocolate.
Ingredients
Units
Scale
Choux Pastry
- 3 oz / 85g butter, unsalted
- 5 oz / 142g water
- 4 oz / 113g milk
- 1 tablespoon powdered sugar
- 1/8 teaspoon salt
- 4 oz / 113g all-purpose flour
- 8 oz / 226g eggs, whisked
Chouquette toppings
- 2 oz / 56g pearl sugar
- 1 oz / 28g dark chocolate, chopped or mini chocolate chips (optional)
Instructions
- Preheat oven to 355 degrees F.
- Heat milk, water, sugar, salt, and butter in a medium-sized pot over medium heat, stirring occasionally.
- Once the mixture reaches boiling point, remove from heat, and then add flour. Mix together together until well combined. Return the pot to medium heat.
- Cook constantly stirring, until the mixture comes together and does not stick to the sides of the pan, about 4-5 minutes.
- Transfer the mixture to a stand mixer. Mix using the paddle attachment on medium speed. Pour a quarter of the whisked eggs into the bowl. Beat until smooth and homogenous. Then repeat with the remaining three quarters until the dough is ready – it shouldn’t stick much to the bowl anymore and have a tacky texture.
- Transfer the pate a choux dough to a piping bag equipped with a large round/plain tip.
- Pipe dough into a dome shape of 2-3 cm/1 inch diameter on to a prepared baking tray (either lined with a silicone baking mat or parchment paper). Flatten the tops of the pastries using a finger, dipped in water, to prevent burnt tips.
- Sprinkle pearl sugar and (optional) chopped chocolate on the tops of the piped dough. Gently press the toppings into the dough to prevent them from falling off while baking.
- Bake in the preheated oven for about 30 minutes, or until golden brown. Serve slightly warm, and enjoy!
Notes
- To help avoid any mistakes, I’ve listed the weights of the ingredients where applicable here – for baking recipes like this, I find that this is by far the best way to proceed without any issues.
- Weighing out eggs can be a bit difficult, so 226g of whisked egg, is usually the amount you’d get from 3-4 large eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
