Chouquettes
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
- 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!
5 thoughts on “Chouquettes”
Leave a Reply
Constance Nokovitch
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!
Read more from Constance Nokovitch
I find this confusing. There’s no proofing time even though there is yeast in the recipe. Isn’t this basically a gougère with yeast and sugar?
I think it’s more like choux pastry/profiteroles
These are amazing! Next time I might try stuffing them with cream or something…because they’re not decadent enough on their own! Couldn’t be easier to make. Choux dough is so fun to work with and the end results are always spectacular!
These are amazing and super easy to make. Next time I might try to stuff them with whipped cream or something!
There are problems with this recipe. If anyone tries it with the “1/2 cup” of flour (and, unfortunately, most Americans measure rather than weigh), they will fail miserably; it should be 1 cup. Also, no Pâte à Choux, which is what Chouquettes are, contains yeast.