Chouquettes Recipe was born in Parisian boulangeries of the 19th century, becoming the simpler cousin of éclairs and profiteroles. The name stems from choux (cabbage) because the puffs resemble little cabbages as they balloon in the oven. While éclairs were once filled with pastry cream and paraded before royalty, chouquettes became the people’s snack—sold by weight in paper bags for the walk home from school.
At their core, they’re bite‑size choux pastry spheres kissed with sucre perlé. When they hit the hot baking tray, the sugar clings and caramelises in spots, creating that signature crunch. For ASMR lovers, the hollow pop when you split one in half is pure sonic candy.
Why This Recipe Works
- Water + Milk Base – half milk tames the chew of all‑water choux, giving a tender shell.
- Drying the Panade – cooking the dough (panade) for 5 minutes evaporates excess moisture, key for hollow, crisp puffs.
- Sequential Eggs – adding eggs one at a time ensures perfect pipeable consistency.
- Pearl Sugar – stays crunchy after baking, adding texture and mild caramel flavour.
Ingredient Spotlight
| Star Ingredient | Why It Matters |
|---|---|
| Pearl Sugar | Large, nib‑style sugar that won’t melt—gives chouquettes their signature crunch and sparkle. |
| Milk + Water | Milk adds flavour browning; water keeps shells light and hollow. |
| Unsalted Butter | Enriches dough and provides fat that aids puffing. |
| Vanilla (Sugar) | Subtle perfume that balances egginess without a custard filling. |
Supporting cast: flour, eggs, salt, a whisper of baking powder.
Classic Chouquettes Recipe with Pearl Sugar
Ingredients
- ½ cup / 120 ml water
- ½ cup / 120 ml whole milk
- Almost ½ cup / 3.5 oz / 100 g unsalted butter
- 1¼ cup / 160 g all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp vanilla
- ½ tsp baking powder
- ¼ tsp salt
- 4 eggs
- Pearl sugar
Instructions
- Preheat oven to 200 °C / 400 °F. Line two baking sheets with parchment; dab trays with butter so parchment sticks.
- In a medium saucepan combine water, milk, and butte. Bring to a gentle boil; butter must fully melt.
- Off heat, dump in the flour, baking powder, sugar, salt, and vanilla. Stir vigorously until a dough ball forms.
- Return pan to medium heat. Cook 4–5 min, stirring constantly, until dough leaves a thin film on the bottom. Transfer to stand‑mixer bowl; cool 5 min.
- Beat dough on low; add 4 eggs one by one, waiting for full absorption. Dough should be glossy, thick yet pipeable—forms a V‑shaped ribbon off the spatula.
- Scoop dough into a large piping bag. Pipe walnut‑size mounds on trays. Generously shower with pearl sugar.
- Bake 15–20 min until puffed and deep golden. DO NOT open oven early or they’ll collapse (wait about 5 to 10 minutes).
- They taste best on the day they are made.
Video
Pro Tips & Troubleshooting
- Consistency Check: Finished batter should slowly slide off a spoon in a thick ribbon. Too thick? Beat in ½ egg. Too runny? Mix 1 Tbsp flour into a teaspoon of batter and fold back in.
- Lazy‑Day Trick: No piping bag? Use two teaspoons to drop dough; rustic shapes taste just as good.
- Collapse Cure: If puffs deflate, they likely needed a bit longer or the oven door opened early. Bake an extra 2 minutes next time.
Variations & Serving Ideas
- Mini Chocolate Chips – Fold ¼ cup into batter after eggs.
- Cinnamon Sugar – Swap half the pearl sugar for Swedish pearl sugar mixed with ½ tsp cinnamon.
- Filled Puffs – Once cooled, poke bottom and pipe in raspberry jam or vanilla whipped cream.
- Savory Gougères – Omit vanilla sugar & pearl sugar; fold in 1 cup grated Gruyère and sprinkle with fleur de sel.
FAQ
Can I skip pearl sugar? For authenticity, pearl sugar is key, but coarse sanding sugar works in a pinch—expect less crunch.
Why add baking powder to choux? Traditional choux relies only on steam, but a touch of chemical leaven gives extra insurance for beginners.
My batter looks greasy. Likely butter separated; ensure panade cools 5 min before beating in eggs.
Share & Review
If these airy bites become your family’s favourite too, tag @bakeplain on Instagram and drop a ⭐⭐⭐⭐⭐ rating—your feedback fuels future calm bakes!
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