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
