Chouquettes are what happens when choux pastry meets pearl sugar. Pure magic.
These tiny French puffs are light, airy, and topped with crunchy pearl sugar that caramelizes in the oven. No filling. No glaze. Just buttery, eggy perfection. Make a batch. Watch them disappear.
Step-by-Step Instructions
1
1
Make the Choux Dough
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a saucepan, heat water, milk, butter, sugar, and salt until boiling and butter melts.
- Reduce heat to low. Add flour all at once. Stir vigorously until dough forms a ball and pulls away from the sides (about 2 minutes).
- Transfer to a bowl. Cool 5 minutes.
- Add eggs one at a time, mixing completely after each. Dough should be smooth and glossy.
2
2
Pipe and Top
- Transfer dough to a piping bag or zip-top bag with corner snipped.
- Pipe small 1-inch mounds onto the baking sheet (about 1 tablespoon each).
- Brush with egg wash. Sprinkle generously with pearl sugar.
3
3
Bake
- Bake for 18-22 minutes until puffed, golden, and crisp.
- Do not open the oven for the first 15 minutes.
4
4
Devour
- Cool slightly on a wire rack. Eat warm. Eat cold. Eat them all.
Summary
Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes
Yield: 30-40 chouquettes
Difficulty: Medium (choux patience required)
Storage Notes
Counter: Store in an airtight container for 1-2 days. They lose crispness but stay tasty.
Freezer: Freeze baked chouquettes for up to 2 months. Recrisp in 350°F oven for 5 minutes.
- Pro tip: Warm them briefly in the oven before serving. Almost like fresh-baked.
