Classic Chouquettes Recipe with Pearl Sugar
Light-as-air French choux puffs sprinkled with crunchy pearl sugar. Ready in 30 minutes—and they sound as good as they taste!
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Servings: 50 chouquettes
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.
