Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 7 tbsp (100 g) unsalted butter, cubed
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine salt
- 1 cup (120 g) all-purpose flour
- 4 large eggs, room temperature (plus 1 extra egg for egg wash)
- 2/3–3/4 cup (100–120 g) pearl sugar (sucre perlé)
- 1 tsp vanilla extract (optional)
Do This
- 1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- 2. In a saucepan, bring water, milk, butter, sugar, and salt to a full boil. Remove from heat, dump in flour, and stir until a thick paste forms.
- 3. Return to medium heat, stirring 2–3 minutes until dough is smooth, pulls away from the pan, and leaves a thin film on the bottom.
- 4. Transfer dough to a bowl; cool 3–5 minutes. Beat in eggs one at a time until the dough is smooth, glossy, and slowly forms a V when lifted with a spatula.
- 5. Pipe or spoon 1-inch mounds onto trays. Brush lightly with beaten egg and sprinkle generously with pearl sugar.
- 6. Bake 10 minutes at 400°F (200°C), then reduce to 375°F (190°C) and bake 12–15 minutes more until puffed, deep golden, and dry-looking.
- 7. Turn off oven, crack the door, and let chouquettes sit 5–10 minutes. Cool completely on a rack before serving.
Why You’ll Love This Recipe
- Light as air, gently crisp, and dotted with crunchy pearl sugar for the perfect bite-sized treat.
- Uses simple pantry ingredients but feels like a special French bakery indulgence.
- No filling required: they are delicious plain, warm, and just slightly sweet.
- Great make-ahead snack for brunches, parties, or an afternoon coffee break.
Grocery List
- Produce: None
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: All-purpose flour, granulated sugar, fine salt, pearl sugar (sucre perlé), vanilla extract (optional)
Full Ingredients
For the Choux Pastry
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 7 tbsp (100 g) unsalted butter, cut into small cubes
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine sea salt (or 1/4 tsp table salt)
- 1 cup (120 g) all-purpose flour, spooned and leveled
- 4 large eggs (about 200 g without shells), at room temperature
- 1 tsp vanilla extract (optional, for a fragrant touch)
For Finishing
- 1 large egg, beaten with 1 tsp water (for egg wash)
- 2/3–3/4 cup (100–120 g) pearl sugar (sucre perlé), or coarse sugar if pearl sugar is unavailable
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pans
Preheat your oven to 400°F (200°C) with a rack in the middle. Line 2 large baking sheets with parchment paper. If you have trouble with parchment sliding around, dab a little of the choux dough under the corners later to glue it down.
Set out a pastry bag fitted with a large round tip (about 1/2 inch or 12–13 mm), or simply prepare two teaspoons if you plan to scoop the dough instead of piping.
Step 2: Make the choux base (panade)
In a medium, heavy-bottomed saucepan, combine the water, milk, butter, sugar, and salt. Place over medium-high heat and stir occasionally until the butter melts completely.
Bring the mixture to a full rolling boil. The liquid should be bubbling all over the surface, not just around the edges. Once boiling, remove the pan from the heat and immediately add the flour all at once.
Using a wooden spoon or sturdy spatula, stir vigorously until the mixture comes together into a thick, smooth paste and no dry flour remains. This mixture is called the panade.
Step 3: Dry the dough on the stove
Return the saucepan to medium heat. Cook the panade, stirring constantly and pressing it firmly against the sides and bottom of the pan, for about 2–3 minutes.
You are looking for the dough to become smoother, slightly drier, and to pull away from the sides of the pan. A thin film or coating may form on the bottom of the pan; this is a good sign that enough moisture has evaporated.
When the dough looks glossy, cohesive, and forms a soft ball that you can roll around the pan, remove from the heat.
Step 4: Cool slightly, then beat in the eggs
Scrape the hot dough into a large mixing bowl (stand mixer bowl if using). Spread it a bit up the sides to help it cool faster. Let it sit for about 3–5 minutes until it is very warm but not steaming hot. This step helps prevent scrambling the eggs.
If using a stand mixer, fit it with the paddle attachment. Beat the dough on low speed for 30–60 seconds to release some steam. Then add the vanilla extract if using.
Add the eggs one at a time, beating well after each addition. At first, the dough will look curdled and separated; keep mixing and it will come back together before you add the next egg.
After the fourth egg, stop and check the texture: the dough should be smooth, glossy, and pipeable. When you lift the paddle or spatula, the dough should slowly fall back in a thick ribbon and form a soft “V” shape that hangs without breaking too quickly. If it is still very stiff, you can beat in 1–2 tsp of beaten egg from the egg wash until the right consistency is reached. Avoid making it runny.
Step 5: Pipe or scoop the chouquettes
Transfer the choux dough to your prepared piping bag, or keep it in the bowl if you are scooping. Pipe small mounds about 1 inch (2.5 cm) wide and 3/4 inch high, spacing them about 1 1/2 inches apart to allow for expansion. Aim for about 40 mounds total between the two trays.
If scooping, use two teaspoons: one to scoop a rounded mound, and the other to push it off onto the parchment. Try to keep them as uniform as possible so they bake evenly.
Dip a finger in a little water and gently press down any pointy tips on the mounds so they do not burn in the oven; the tops should be slightly rounded and smooth.
Step 6: Egg wash, sugar, and bake
Lightly brush the tops of the choux mounds with the beaten egg wash. Use a soft touch and avoid letting egg wash drip down the sides, which can hinder rising.
Generously sprinkle each mound with pearl sugar, pressing very lightly so the crystals adhere but the shape is not flattened. Make sure each chouquette has several pieces of sugar on top for that classic look and crunch.
Place the trays in the preheated oven and bake at 400°F (200°C) for 10 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 12–15 minutes, until the chouquettes are deep golden brown, well puffed, and feel light when you gently tap the pan.
A pale color usually means they are underbaked inside and may deflate, so let them get nicely golden.
Step 7: Dry, cool, and serve
When the chouquettes are well browned and puffed, turn off the oven. Open the door a crack (you can wedge a wooden spoon in the door) and let them sit inside for 5–10 minutes. This helps dry the centers and keep them from collapsing.
Transfer the baking sheets to a cooling rack and let the chouquettes cool completely. They should be light, hollow, and delicately crisp on the outside with crunchy bits of pearl sugar.
Serve slightly warm or at room temperature. They are perfect on their own or alongside coffee, tea, or hot chocolate.
Pro Tips
- Measure flour accurately: Too much flour makes the dough stiff and dense. For best results, weigh it, or gently spoon into the cup and level with a knife.
- Do not rush the “drying” step: Cooking the panade on the stove drives off excess moisture, helping the puffs rise higher and stay crisp.
- Check your egg consistency: Different flours and climates can affect how many eggs you need. Use the “V” test: the dough should flow slowly from the spatula, not pour like batter.
- Resist opening the oven early: Opening the door during the first 20 minutes can cause the puffs to collapse. Wait until they are well risen and starting to brown before peeking.
- Bake to a rich golden color: A darker crust means a drier interior and better texture; pale chouquettes tend to become soggy quickly.
Variations
- Cinnamon-sugar chouquettes: Mix 1–2 tsp ground cinnamon into the pearl sugar or sprinkle a little cinnamon over the tops before baking for a warm, spiced aroma.
- Chocolate-dipped: Once cooled, dip the tops of the chouquettes in melted dark or milk chocolate, then set on parchment to harden for a more decadent version.
- Orange or lemon scented: Add 1–2 tsp finely grated orange or lemon zest to the dough along with the vanilla for a bright citrus note.
Storage & Make-Ahead
Chouquettes are best enjoyed the day they are baked, when their shells are lightly crisp and the pearl sugar is crunchy. Store fully cooled chouquettes in an airtight container at room temperature for up to 1 day. They will soften slightly but remain tasty.
To refresh, place them on a baking sheet and warm at 300°F (150°C) for 5–7 minutes, then cool briefly before serving.
For longer storage, you can freeze unbaked choux mounds: pipe the dough onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 12 minutes, then 375°F (190°C) for 15–17 minutes, adding a few minutes extra as needed until deeply golden.
Nutrition (per serving)
Approximate values for 1 serving (5 chouquettes): about 180 calories, 9 g fat (5 g saturated), 18 g carbohydrates, 1 g fiber, 7–8 g sugar, 6 g protein, and 170 mg sodium. These numbers will vary slightly based on exact size and amount of pearl sugar used.
