Delightful Homemade Chouquettes with Pearl Sugar
Easy Recipe for Making Chouquettes with Pearl Sugar at Home (Chouquettes)
Discover one of the simplest yet most delightful French pastries you can make at home: Chouquettes! These are light choux pastry puffs baked with generous amounts of large, heat-resistant ‘pearl sugar’ (or nib sugar) sprinkled on top. Often called ‘chouquettes’ or ‘chouquettes’, they offer a wonderful textural contrast with their crisp exterior and airy interior. This detailed guide will walk you through each step, making it easy for even beginner bakers to achieve delicious results.
Chouquette Dough Ingredients- 100g unsalted butter
- 250ml water
- 150g all-purpose flour (or pastry flour)
- 20g granulated sugar
- 5 large eggs, at room temperature
- 1 pinch of salt (approx. 2g)
Cooking Instructions
Step 1
In a saucepan, combine the butter, water, sugar, and salt. Heat over medium-low heat, stirring until the butter is completely melted. Bring the mixture to a boil, just before it bubbles over.
Step 2
Once boiling, remove the saucepan from the heat. Immediately add all 150g of flour at once. Using a wooden spoon or spatula, vigorously mix the ingredients until a cohesive dough forms and no dry flour remains. Continue stirring energetically to eliminate any lumps and create a smooth dough ball.
Step 3
Return the dough to low heat. Cook, stirring constantly with your spatula and scraping the bottom of the pan, for about 1-2 minutes. This step dries out the dough, which is crucial for the chouquettes to puff up properly and not collapse. The dough should start to pull away from the sides of the pan and form a smooth ball.
Step 4
Transfer the cooked dough to a mixing bowl. Spread it out thinly with your spatula and let it cool for about 5 minutes. It should be warm to the touch, but not hot, before adding the eggs. This prevents the eggs from cooking prematurely.
Step 5
Crack one egg into the cooled dough and mix thoroughly with the spatula or a hand mixer on low speed until fully incorporated. Continue adding the eggs one at a time, mixing well after each addition, until all 5 eggs have been added and the dough is smooth and glossy. It’s important to incorporate each egg completely before adding the next.
Step 6
After incorporating the last egg, you’ll have a smooth, thick, yet pliable dough. It should have a glossy sheen and fall slowly from the spatula in ribbons. This is the perfect consistency for piping or spooning.
Step 7
If you have a piping bag with a round tip (about 1cm opening), use it to pipe mounds of dough onto a baking sheet lined with parchment paper. Alternatively, for a simpler method, use two spoons: scoop about 1/4 teaspoon of dough with one spoon and use the other spoon to gently push it onto the baking sheet, creating small, elongated mounds. Leave some space between each chouquette as they will expand.
Step 8
Generously sprinkle the piped or spooned dough mounds with pearl sugar. This crunchy sugar adds a delightful sweetness and texture. Bake in a preheated oven at 180°C (350°F) for 20-30 minutes, or until the chouquettes are puffed up, golden brown, and firm to the touch. Baking time may vary depending on your oven. (Tip: Check out our recipe for homemade pearl sugar if you’d like to make your own!)
