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. 😋
- 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
- 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!