Get the Recipe:
Chouquettes
These crisp, airy French pastries are made from classic pâte à choux dough and sprinkled with pearl sugar for a sweet crunch. A simple, elegant treat that's perfect for sharing!
Ingredients
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk
- ½ cup (113 g) unsalted butter, cut into pieces
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup (120 g) all-purpose flour
- 4 large eggs, at room temperature
- egg wash, made by mixing 1 egg + 1 tablespoon water
- pearl sugar, for topping
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Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone liners.
- In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
- Continue cooking and stirring for 1 to 2 minutes to dry it out slightly.
- Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition. The finished dough should be smooth and pipeable but not runny.
- Transfer the dough to a piping bag fitted with a large round tip (or just snip the end). Pipe 1- to 1 1/2-inch rounds onto prepared pans, spacing about 2 inches apart.
- Lightly brush the tops with water or egg wash if desired. (You won't use all of the egg wash.) Sprinkle generously with pearl sugar.
- Bake for 18–22 minutes, or until puffed and golden brown.
- Turn off the oven, crack the door, and let them sit for 5–10 minutes to dry out a bit more before removing.
- Let cool completely on the pans on a wire rack. Best enjoyed the day they’re made.
Notes
- Measuring flour: For best results, use a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off.
- Egg consistency: The dough should be thick but pipeable. If needed, lightly beat an extra egg and add a small amount at a time until the texture is right.
- Piping tips: A large round piping tip works well, or you can snip the end of a piping bag. Aim for 1 to 1 1/2-inch rounds.
- Storage: Chouquettes are best the day they’re baked but can be stored in an airtight container at room temperature for 1 day. Reheat in a 300°F (150°C) oven for a few minutes to crisp them up.
- Freezer-friendly: Let cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat from frozen at 325°F (160°C) for 8–10 minutes.
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