Chouquettes (Pearl Sugar Puffs)

Chouquettes (Pearl Sugar Puffs) ingredients

• 125 ml water
• 50 g unsalted butter
• 1 tsp granulated sugar
• 0.5 tsp salt
• 75 g all-purpose flour
• 2 whole large eggs
• 2 tbsp pearl sugar

How to make Chouquettes (Pearl Sugar Puffs)

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, ensuring it's ready for piping the chouquettes.
2. In a medium saucepan, combine 125 ml water, 50 g unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt. Bring this mixture to a rolling boil over medium heat, stirring occasionally until the butter is fully melted.
3. Remove the saucepan from the heat and immediately add 75 g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. Return the saucepan to low heat and cook the dough for 1-2 minutes, continuing to stir and 'dry' it out. This step helps evaporate excess moisture, resulting in lighter, crispier chouquettes.
5. Transfer the dough to a large bowl or a stand mixer fitted with a paddle attachment. Add one large egg at a time, mixing well after each addition until fully incorporated before adding the next. The dough should become smooth, glossy, and pipeable, forming a 'V' shape when lifted with the spoon.
6. Spoon the choux pastry into a piping bag fitted with a round tip (or simply cut the corner off a sturdy zip-top bag). Pipe small, round mounds about 1 inch (2.5 cm) in diameter onto the prepared baking sheet, leaving about 1 inch of space between each.
7. Sprinkle the piped chouquettes generously with 2 tbsp pearl sugar. This will give them their signature crunchy, sweet topping.
8. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the chouquettes are golden brown, puffed, and firm to the touch. Avoid opening the oven door during the first 20 minutes of baking to prevent them from deflating.
9. Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the chouquettes cool in the oven for 10-15 minutes; this helps prevent them from collapsing as they cool. Serve warm or at room temperature.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.