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Pearl sugar and chocolate chouquettes on a white plate.

Chouquettes (French Sugar Puffs)

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Learn how to make authentic French chouquettes – sweet little choux puffs found in Paris cafes, topped with pearl sugar and chocolate.


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)


  1. Preheat oven to 355 degrees F. 
  2. Heat milk, water, sugar, salt, and butter in a medium-sized pot over medium heat, stirring occasionally.
  3. 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.
  4. Cook constantly stirring, until the mixture comes together and does not stick to the sides of the pan, about 4-5 minutes.
  5. 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.
  6. Transfer the pate a choux dough to a piping bag equipped with a large round/plain tip.
  7. 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.
  8. 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. 
  9. Bake in the preheated oven for about 30 minutes, or until golden brown. Serve slightly warm, and enjoy!


  • 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
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