Chouquettes

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Sugar-topped chouquettes on a table

Mouthwatering chouquettes, perfectly baked and topped with sugar crystals. A popular treat to satisfy any sweet craving.

This recipe for Chouquettes is the exact one I learned in culinary school! It has been taught to me by a pastry chef at Meilleur Ouvrier de France in Paris, and I’ve never missed a chance to bake it! In France, Chouquettes are childish pastries. Every bakery sells them, so, after school I often had some. They are really puffy and light so I never have fewer than ten at once. 😋

Ingredients

  • •25 cl (1 cup) water
  • •100 grams (4 ounces wt) butter
  • •150 grams (5 ounces/1/2 cup) all-purpose flour
  • •2.5 ml (1⁄2 teaspoon) yeast
  • •2.5 ml (1⁄2 teaspoon) salt
  • •5 ml (1 teaspoon) sugar
  • •3 eggs plus 1 yolk
  • •Pearl sugar or granulated sugar, for decorating

Preparation

    1. Preheat oven to 190°C (375°F). In a large saucepan, combine 25 cl (1 cup) water and the butter. Bring to a boil then remove from heat. Immediately add the flour, yeast, and salt.Mix well, until the dough is cohesive and lifting fro9m the pot.

  2. Let it cool down a bit. Add sugar and 1 egg, whisking well to combine. Add the two other eggs one by one, whisking well with each addition.

  3. Using a piping bag with a plain round tip, form balls. To make them prettier, use a fork dipped in egg yolk to gently crush the top and make them rounder.

  4. Sprinkle with pearl sugar or granulated sugar, and arrange on a parchment-covered or nonstick baking sheet.  Bake until lightly golden from bottom to top, rotating once halfway through, about 25 minutes. Remove from heat and allow to cool. Enjoy!

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bakingbreadbreakfast & brunchcookies & barsFan Fridayteachingtraditionvegetarian

About the author

Constance is passionate about cooking and food. Originally from Paris, she went to the culinary institute Ferrandi. After a bad experience in a restaurant, she reoriented to journalism and worked as a culinary critic and then for masterchef. She continued her studies in London and then in New York. She now lives in New Caledonia with her husband and two sons. She’s a journalist but she keeps loving cooking and is thinking about opening a host table in the future!

Constance Nokovitch

Constance Nokovitch

Contributor

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