Homemade Chouquettes

Name: Homemade Chouquettes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: France
Ingredients: 125 ml of water; 125 ml of milk; 100 g of butter; 150 g of flour; 4 eggs; 1 pinch of salt; 1 tbsp of sugar; pearl sugar ((for sprinkling))

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Chouquettes are little cream puffs topped with coarse pearl sugar. 💨 They are hollow inside and should be eaten the same day.

Total time: 40 min
Prep: 20 min
Cook: 20 min
Difficulty: Easy
Per person: €0.12

By the CookinBreak team

Ingredients 8

chouquettes

Estimated cost €3.00

Equipment

Saucepan
Mixing bowl
Parchment paper
Baking sheet
Oven
Wooden spatula
Piping bag

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.
In a saucepan, bring the water, milk, butter cut into pieces, salt and sugar to a boil.

Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spatula until the dough is smooth.
Put the pan back over low heat and keep stirring for about to dry out the dough.
Transfer the dough to a mixing bowl and let it cool for a few minutes.
Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and shiny.
Put the dough in a piping bag fitted with a plain tip.
On a baking sheet lined with parchment paper, pipe small mounds of dough.
Sprinkle the mounds of dough generously with pearl sugar.
Bake for , until the chouquettes are golden and well puffed.
Let cool on a rack before enjoying.

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Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein6 g8%
Carbs33 g43%
Fat17 g50%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

❌ For even lighter chouquettes, don't open the oven door during baking so they puff up perfectly! 🚪🔧

Freezing : Can you freeze this recipe?

Yes

Freezes very well. Raw (unbaked dough balls): up to 3 months in freezer bags. Baked: up to 1 month in zip bags. Thaw, then refresh in the oven.

Storage : How long does it keep?

Not ideal for batch cooking. If needed, keep 1 day max in an airtight container at room temperature to prevent softening. The crispness fades.

Making ahead : Can you make it the day before?

Same day

Raw choux dough keeps 24h in the refrigerator wrapped in plastic wrap. Baked chouquettes quickly lose their crispness.

Reheating : How do you reheat it?

Oven (preferred): 5-7 min at 160°C to regain crispness. Air fryer: 3-5 min at 150°C. Microwave not recommended (softens the pastry, loss of texture).

Variations

Fill the cooled chouquettes with pastry cream or whipped cream.
Flavor the dough with a little vanilla or orange zest.
Replace the pearl sugar with sliced almonds.

Mistakes to avoid

Adding the flour over the heat: take the pan off the heat and add the flour all at once.
Forgetting to dry out the dough: stir for 2 minutes over low heat before transferring it.
Adding the eggs all at once: add them one at a time, until the dough is smooth and shiny.

Frequently asked questions

How do you make the choux pastry for chouquettes?

Bring the water, milk, butter, salt and sugar to a boil, add the flour off the heat and stir. Dry out the dough for 2 minutes over low heat, let it cool slightly, then beat in the 4 eggs one at a time.

How do you pipe the chouquettes?

Put the dough in a piping bag fitted with a plain tip and pipe small mounds onto a baking sheet lined with parchment paper. Sprinkle generously with pearl sugar before baking.

How long do you bake chouquettes?

Bake for 20 minutes at 180 °C, until the chouquettes are golden and well puffed. Let them cool on a rack before enjoying them.

Why dry out the choux pastry?

Putting the pan back over low heat for 2 minutes while stirring evaporates the excess moisture in the dough. It is then ready to take the eggs, one at a time, and become smooth and shiny.