Classic Chouquettes
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5
22 reviews
Excellent
Classic Chouquettes
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Classic Chouquettes are small, airy puffs made from choux pastry topped with crunchy pearl sugar. These treats showcase the light texture of pâte à choux dough, baked until golden and hollow inside. Their delicate sweetness and mild vanilla hint make them ideal for serving with coffee or tea as a light snack or dessert.
Description
Classic Chouquettes use traditional choux pastry made by cooking a dough of milk, butter, flour, sugar, salt, and eggs until it becomes a smooth thick batter. Pearl sugar sprinkled on top provides a sweet, crunchy contrast to the crisp outside and hollow interior of the puffs. When baked, the dough puffs up leaving soft airy centers and crisp golden exteriors.
The subtle vanilla and light sweetness pair well with warm beverages or as a snack at any time. Because they can lose their crispness quickly, they are best enjoyed fresh from the oven but can be reheated briefly in an oven to restore texture.
Carefully cooking the dough until it pulls away from the pan and has the right consistency is key. Adding eggs gradually achieves the right moisture and structure to hold the shape. Spread the dough evenly and use parchment paper for baking.
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Ingredients
Choux pastry
- 240 mL milk 8 fl oz / 1 cup
- 115 g butter 4 oz / 1 stick, unsalted, cubed, at room temp
- 135 g all-purpose flour 4.7 oz / 1 ⅛ cup, spoon and leveled
- 4 egg you may not use the whole amount, large
- ½ tsp salt use less if using table salt or fine salt, sea salt
- 2 tbsp white sugar
- ½ tsp vanilla extract optional
Topping
- 1 cup pearl sugar you may not need the whole amount, Swedish
Instructions
Chouquettes
- Preheat oven to 375°F. Prepare 2 baking trays by lining them with parchment paper.
- Place the salt, milk, sugar, and butter in a saucepan, and heat over medium heat, stirring occasionally.
- When the milk is starting to boil (butter should be melted at this point), add the flour in one go and vigorously mix in the flour while the saucepan is off heat, so that it absorbs all of the milk (use a wooden spoon or spatula to do this).
- When the flour has absorbed the water and it's coming together as a dough, return the pan to the stove (medium heat). Cook the dough for 1 - 3 minutes while you mix and move it around in the pan. Do this until you get a dough that pulls away from the sides of the pan. If you gather all of the dough on one side of the saucepan, you should be able to stick a tablespoon in the dough and it should stay upright, and the texture of the dough should look like mashed potatoes. This is the correct consistency.
- Transfer the dough into a bowl, and let it cool down slightly for a few minutes. In the meantime, whisk all the eggs in a jug. The eggs should be whisked to mix the yolks and egg whites.
- Add the vanilla extract to the dough, and then add the eggs in 4 - 5 additions, while mixing each portion into the dough well, between additions. You can use a handheld mixer or a whisk to do this. For larger batches, you can use a stand mixer.
- Only add enough eggs to get the right consistency (i.e. a dough with a glossy sheen, and a pipeable consistency. You may or may not use up all of the eggs).
- Place the dough in a large piping bag.
- Pipe small, circular mounds of choux pastry dough, using a piping bag fitted with a large round tip (I use Wilton 1A or 2A tip, or you can snip the pastry bag to create an opening instead). The triangular pastry mounds are about 1 inch at the base, and roughly ¾ inch in height.
- Flatten the tips of the pastries with a wet finger to prevent burnt tips.
- Once you’ve piped one baking tray, leave the remaining dough in the pastry bag. Only pipe the choux pastry dough just before you’re ready to bake the second tray (otherwise the dough will form a skin when exposed to air).
- Generously sprinkle the tops of the piped dough with Swedish pearl sugar. Make sure the sugar pearls are slightly pressed into the dough.
- Bake in the preheated oven for about 20 - 25 minutes (in the center of the oven), or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 15 - 17 minute mark.
- When the chouquettes have turned a beautiful, deep golden color, remove them from the oven. Immediately (and carefully) prick each of the pastries with a toothpick, or skewer, or the tip of a small, sharp knife, and let the choux pastry cases cool completely in a draft-free area. The pastries should form a nice crust, with white sugar pearls studded on the surface.
- Repeat with the remaining dough.
- When the cases are at room temperature, they are ready to be served (and devoured!).
Notes
- Chouquettes are best eaten fresh to enjoy their crisp texture.
- Leftovers can be reheated briefly in a warm oven to help recrisp the exterior.
- Ensure the dough consistency is like mashed potatoes to get proper puffing.
- Properly sprinkle pearl sugar just before baking for the characteristic topping.
Nutrition Information
Show Details
Serving
1pastry
Calories
60kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
51mg
(2%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
139IU
(3%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Chouquettes
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1pastry | |
| Calories | 60kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 51mg | 2% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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