If you have a sweet tooth and love delicate bites of buttery goodness, you are going to fall head over heels for this Buttery Chouquettes with Pearl Sugar Recipe. These charming little puffs, sprinkled generously with crunchy pearl sugar, are light, airy, and beautifully golden—each one offering a subtle buttery flavor and a delightful crunch that makes every bite utterly irresistible. Whether served as a teatime treat or a party snack, these chouquettes bring a touch of French elegance and heartwarming comfort to any occasion.
Ingredients You’ll Need
Getting this Buttery Chouquettes with Pearl Sugar Recipe just right is all about simple, quality ingredients that work together to create the perfect texture and flavor. Each one plays a vital role in delivering that classic airy puff and sweet crunch.
- Unsalted butter (60 g): Adds a rich, creamy base to the dough without overpowering sweetness.
- Water (60 g): Balances the moisture for the perfect choux pastry consistency.
- Whole milk (60 g): Enhances tenderness and browning for a lovely golden crust.
- Salt (¼ teaspoon): Brings out the buttery flavors and balances the sweetness.
- Granulated sugar (1 teaspoon): Offers a mild sweetness and supports caramelization.
- Bread flour (70 g): High protein content ensures the dough puffs up just right and has a chewy interior.
- Eggs (110 g, about 2 large): Give structure and that airy lift essential for light chouquettes.
- Pearl sugar (50 g): The star of the show for sweet, crunchy bursts on top of each puff.
How to Make Buttery Chouquettes with Pearl Sugar Recipe
Step 1: Prepare the Dough Base
Start by heating the butter, water, whole milk, salt, and sugar gently in a saucepan over medium heat. The goal is to bring everything to a simmer so the butter melts and the sugar dissolves. This warm mixture infuses the dough with moisture and richness essential for delicate choux pastry.
Step 2: Incorporate the Flour
Once the liquid mixture reaches a gentle boil, remove the saucepan from the heat and sift in the bread flour all at once. Whisk vigorously with a rubber spatula until everything forms a smooth, cohesive dough with no lumps of flour. This technique is crucial for achieving a silky dough that will puff beautifully in the oven.
Step 3: Cook the Dough
Place the pan back on the stove and gently cook the dough over medium heat for about three minutes, stirring constantly. You’ll know it’s ready when it develops a thin skin on the surface of the pan’s bottom. This step helps dry the dough slightly, ensuring your chouquettes keep their shape while baking.
Step 4: Add the Eggs
Transfer the dough to a bowl or a stand mixer fitted with a paddle attachment and allow it to cool just a bit. Then, slowly add beaten eggs in small portions while mixing continuously. Keep going until the dough is glossy, smooth, and has the perfect ribbon-like texture—it should fall off the spoon forming a gentle ‘V’. This stage determines the airy texture inside your chouquettes.
Step 5: Pipe and Prepare for Baking
Line a perforated baking sheet with a baking mat or use parchment paper on a large tray. Transfer the dough to a piping bag fitted with a small round nozzle tip and pipe out 20 to 25 even-sized dollops, leaving space between each as they will puff up. Smooth the tips gently with a wet finger for a neat finish.
Step 6: Sprinkle with Pearl Sugar
Generously scatter Swedish pearl sugar over each piped mound, pressing lightly so the sugar adheres to the dough. These little sugar gems will caramelize in the oven, creating that irresistible sweet and crunchy topping that defines this Buttery Chouquettes with Pearl Sugar Recipe.
Step 7: Chill and Bake
Pop the tray into the freezer for at least 30 minutes while you preheat your oven to 200°C (392°F). Then, reduce the temperature to 170°C (338°F) and bake for 20 to 25 minutes. Don’t even peek during the first 15 minutes! You’ll know they’re done when they puff up, turn a gorgeous golden brown, and resist deflating once removed.
Step 8: Cool Before Enjoying
Let your chouquettes cool on a perforated baking mat or a wire rack if you’ve baked them on parchment paper. This step ensures they stay crisp on the outside but tender and airy inside. Remember, these treats need no filling—the charm lies in their buttery simplicity topped with pearl sugar sweetness.
How to Serve Buttery Chouquettes with Pearl Sugar Recipe
Garnishes
While these buttery delights are perfect on their own, you can add a light dusting of powdered sugar or a drizzle of melted dark chocolate to give them an extra special touch. Fresh berries on the side also complement the sugary crunch beautifully.
Side Dishes
Chouquettes pair wonderfully with a cup of rich hot chocolate or a steaming mug of freshly brewed coffee. For brunch, serve alongside fresh fruit salad or creamy yogurt to balance their buttery sweetness.
Creative Ways to Present
Create a stunning dessert display by stacking chouquettes into a croquembouche tower for a party centerpiece or simply arrange them on a pretty platter with edible flowers for a charming afternoon tea experience. Their size and look make them incredibly versatile for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any chouquettes leftover—which might be rare—they store best in an airtight container at room temperature for up to two days. Keep them away from moisture to preserve their crisp exterior.
Freezing
These delightful puffs freeze well if you want to prepare in advance. Place them in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to one month. Thaw at room temperature without covering to maintain texture.
Reheating
To regain their freshly baked charm after storage or freezing, warm chouquettes in a preheated oven at 160°C (320°F) for 5–7 minutes. This revives their buttery aroma and crunchy sugar topping perfectly.
FAQs
Can I use regular sugar instead of pearl sugar?
Pearl sugar is special because it doesn’t melt during baking, providing that signature crunch on top of the chouquettes. Regular granulated sugar will melt and won’t give you the same texture, so it’s best to stick with pearl sugar for this recipe.
Why do my chouquettes sometimes deflate after baking?
Deflation usually happens when the oven door is opened too early or if the dough wasn’t cooked long enough on the stove to dry out properly. Resist peeking during the first 15 minutes of baking and make sure to cook the dough thoroughly on the stove for a stable puff.
Can I make these gluten-free?
Traditional chouquettes rely on bread flour’s gluten for structure, so substituting with gluten-free flour can be tricky. If you want to experiment, look for high-protein gluten-free blends and expect some differences in texture.
Is it necessary to chill the dough before baking?
Yes! Chilling the piped dough sets the shape so the chouquettes hold their form and rise nicely in the oven. Skipping this step might cause them to spread and lose their airy puff.
Can chouquettes be filled with cream or pastry filling?
Classic chouquettes are best enjoyed plain to showcase their buttery dough and pearl sugar crunch. However, you can get creative by slicing and filling them with whipped cream or pastry cream, turning them into delightful cream puffs.
Final Thoughts
I cannot recommend the Buttery Chouquettes with Pearl Sugar Recipe enough if you want to impress yourself or your guests with a timeless French treat that feels special yet is surprisingly straightforward to make. These light, crispy, and sweet puffs have a way of bringing smiles around any table. So roll up your sleeves, gather your ingredients, and enjoy the warm, buttery magic of homemade chouquettes with that irresistible pearl sugar crunch—you won’t regret it!
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Buttery Chouquettes with Pearl Sugar Recipe
- Total Time: 1 hour 30 minutes
- Yield: 25 servings
Description
Chouquettes are delightful French pastry puffs made from choux dough sprinkled with crunchy pearl sugar for a sweet, airy treat. These golden, crispy bites are perfect for breakfast, snacks, or dessert, offering a light and fluffy texture with a slightly crisp exterior.
Ingredients
Dough
- 60 g Unsalted butter (82% fat content)
- 60 g Water
- 60 g Whole milk
- ¼ teaspoon Salt
- 1 teaspoon Granulated sugar
- 70 g Bread flour (high protein content flour, eg. 13%)
- 110 g Egg (Approx 2 eggs, room temperature, may adjust slightly)
Topping
- 50 g Pearl sugar (Swedish pearl sugar)
Instructions
- Heat Liquids and Butter: Combine the butter, water, whole milk, salt, and granulated sugar in a saucepan over medium heat. Stir to dissolve the butter and sugar completely and bring the mixture to a simmer.
- Add Flour: Once the mixture reaches a boil, immediately remove the saucepan from heat and sift in the bread flour all at once. Whisk vigorously with a rubber spatula until the dough forms a smooth ball with no visible flour lumps.
- Cook the Dough: Return the saucepan to the stove over medium heat and cook the dough for about 3 minutes, stirring constantly. The dough is ready when a thin skin forms on the bottom of the pan.
- Incorporate Eggs: Transfer the dough to a bowl or a stand mixer fitted with a paddle attachment and allow it to cool slightly. Gradually add the eggs in small portions while mixing continuously. Stop when the dough is glossy, silky, and forms a V shape when dropped slowly from the whisk.
- Prepare Baking Sheet: Line a perforated baking sheet with a perforated baking mat. If unavailable, use a large baking tray lined with parchment paper instead.
- Pipe Dough: Spoon the dough into a piping bag fitted with a small round nozzle. Pipe 20-25 evenly sized choux pastry puffs on the prepared baking mat, spacing them well since they will expand during baking. Gently flatten the peaks of the dough with a wet finger to ensure even puffing.
- Add Pearl Sugar: Generously sprinkle Swedish pearl sugar over each piped puff, pressing the sugar lightly into the dough to adhere well.
- Freeze Before Baking: Place the tray in the freezer for at least 30 minutes while preheating the oven to 200°C (392°F). This step helps the pastry maintain shape during baking.
- Bake: Reduce the oven temperature to 170°C (338°F) and bake the choux puffs for 20-25 minutes. Avoid opening the oven door during the first 15 minutes to prevent collapse. They are done when golden brown, well puffed, and remain firm at room temperature.
- Cool: Remove from the oven and cool on the perforated baking mat or, if baked on parchment paper, on a wire rack.
- Serve: Serve the chouquettes plain as they are traditionally enjoyed without any filling.
Notes
- Use bread flour with high protein content for optimal structure and rise.
- Egg quantity may vary slightly depending on size; add gradually to achieve the correct dough consistency.
- Do not open the oven door during the first 15 minutes of baking to prevent dough deflation.
- Freezing the piped dough before baking helps maintain shape and creates a better puff.
- Chouquettes do not contain any filling; enjoy them as light, airy puffs with pearl sugar.
- Cooling on a perforated mat or wire rack keeps the bottoms crisp.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
