What if I told you there’s an easy French pastry recipe that’s heavenly and moreish? Don’t believe me? Meet Chouquettes. Throw out your pre-conceived notion about “French Pastry” being intimidating and overly complicated.
The official French name for the dough is pâte à choux a.k.a cabbage dough. Fortunately, it’s not because they are made of cabbage (that’s gross) but it’s from the word chaud a.k.a warm which signifies the method of making the dough over heat.
This dough is extremely versatile and can be used in various different recipes. In fact, profiterole (cream puffs) and éclair (cream puffs with icing) are all based off this choux pastry. Chouquettes is the simplest and purest form of this dough coated with just icing sugar and topped with sucre perlé or pearl sugar. There’s also gougère which is the savory version of chouquettes with cheese but that’s for another day.
As a baking novice, this recipe is surprisingly easy. The only special ingredients you might need to get is the pearl sugar. You can get this from Amazon or IKEA store. Why IKEA store you may ask? That’s because this coarse-non-melting-sugar is popular in Scandinavian baking products.
Eating one of these delectable puffs is out of the question. You will want more each time you pop one of these in your mouth. I cleaned out the first batch of these Chouquettes (around 20 of them) in one go.
Crispy on the outside, light and airy inside. The coating of icing sugar and lumps of sucre perlé added a slight sweetness to the rich and eggy choux pastry. This recipe is to die for.
To start, preheat oven to 350 F and get all your ingredients ready to go. This is a technique called mise en place and I always do this no matter how many times I’ve made a recipe before. It’s cleaner and ensure I do not miss any ingredients.
Combine water, milk, butter, salt, and sugar in a pot. Bring to a boil on high heat. Once this mixture starts bubbling, reduce heat to low and add flour and mix well. You should see something like this
At this point, transfer to a bowl and let cool for 5-10 minutes and prep the eggs. You don’t want to add the eggs right away, though, because it’ll scramble them and nobody wants scrambled egg with their French pastry.
Slowly add eggs one at a time and mix. If you’re lazy, use a mixer on low settings to combine.
Once everything is done, you are ready to pipe the chouquettes.
One tip for piping, if they came out too pointy, you just dip your finger in some water and pat them down. We don’t want any pointy edge as they will burn.
Once you pipe about 20-25 of them, sift icing sugar on them, sprinkle each one with pearl sugar, and sift more icing sugar again.
Bake for 25-30 minutes.
Serve while warm. To reheat, bake at 300 F for about 5 minutes.
- ½ cup water
- ½ cup milk
- 7 tbsp butter
- 1 tsp salt
- 1 tsp sugar
- 1⅓ cups flour (recipe called for bread flour but I used all purpose)
- 4 eggs
- Icing Sugar
- Pearl Sugar
- Preheat oven to 350 F
- Add milk, water, butter, salt, and sugar into a pot. Bring to boil on high heat
- Lower heat to low and add flour
- Mix thoroughly until smooth
- Transfer to bowl and let cool for 5-10 minutes at least
- Mix with egg one by one
- Mix thoroughly
- Pipe chouquettes accordingly
- Sprinkle icing sugar
- Sprinkle pearl sugar
- Sprinkle more icing sugar