Chouquettes French Sugar Puffs Recipe

I absolutely love this recipe because it’s a delightful throwback to cozy weekends spent baking something special yet simple. Plus, the pearl sugar on top gives these chouquettes the perfect sweet crunch that makes every bite feel like a little celebration!

I adore making Chouquettes, those delightful French sugar puffs. Using only a handful of simple ingredients—water, unsalted butter, salt, sugar, all-purpose flour, and eggs—you can produce a batch of these light-as-air pastries.

The sprinkles of pearl sugar add the perfect sweet crunch to each puff without tipping the treats into excessive calorie territory.

Ingredients

Unsalted Butter:
Contributes deep flavor and silky texture.

All-Purpose Flour:
Delivers structure via gluten formation.

Sugar:
Provides sweetness and assists with browning.

Pearl Sugar:
Adds monotonic sweetness on top.

Eggs:
Add dampness, delight, and elevation.

Ingredient Quantities

• 1 cup water
• 1/2 cup unsalted butter (cut into pieces)
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 4 large eggs
• Pearl sugar, for topping

Instructions

1. Set your oven to 400°F (200°C) to preheat. While the oven heats, grab a baking sheet and line it with parchment paper.

2. In a medium saucepan, mix together the water, butter, salt, and sugar. Over medium heat, bring the mixture to a boil.

3. After the combination is bubbling and the butter is completely melted, dump the flour in all at once. Use a sturdy wooden spoon to beat the mixture until it forms a cohesive ball and pulls away from the sides of the pan.

4. Take the saucepan off the heat and allow it to cool for several minutes. You want it to be warm, not hot, to avoid cooking the eggs.

5. Add one egg at a time, stirring vigorously until each egg has been totally integrated into the dough before adding the next one. You should have a smooth, shiny dough when you’re done.

6. Move the dough to a piping bag that has been fitted with a large round tip, or to a zip-top bag with a corner that has been snipped off.

7. Dough in small mounds should be piped onto the baking sheet that has been prepared in advance, with enough space left between the mounds to permit expansion.

8. Moisten your finger with water and gently smooth any peaks on the dough mounds.

9. Sprinkle pearl sugar generously on top of each mound.

10. Preheat the oven. Bake in the oven that has been heated to 20-25 minutes, or until the chouquettes are puffed up and have a golden brown color. Serve them slightly cooled.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon
6. Piping bag with large round tip or zip-top bag
7. Measuring cups and spoons
8. Knife (for cutting butter)
9. Water bowl (for moistening fingers)

FAQ

• What are chouquettes?Chouquettes are light and airy pastries from France. They are made with choux pastry and topped with pearl sugar. The contrast in texture makes chowquettes interesting. They are crisp on the outside and soft on the inside.
• Can I use granulated sugar instead of pearl sugar?For authentic chouquettes, you should use pearl sugar. It won’t melt while baking, providing a crunch and a hit of sweetness that makes a chouquette taste like a chouquette.
• What is choux pastry?Choux pastry is a light dough prepared with butter, water, flour, and eggs. It is used to prepare many different types of pastries, such as éclairs, cream puffs, and gougères.
• How do I ensure my chouquettes puff up?Confirm that your oven is completely preheated and do not open the door while they bake, as fluctuations in temperature can cause them to collapse.
• Can I add flavors to chouquettes?Certainly, adding a hint of vanilla extract or citrus zest to the dough can boost the flavor profile.
• How long do chouquettes stay fresh?The day they are made is the best time to enjoy chouquettes. They can be kept for a day or two, stored in an airtight container.
• Can I freeze chouquettes?After baking, choux pastry can be frozen. Crisp up in the oven before serving.

Substitutions and Variations

1/2 cup butter, salted (if using unsalted butter, add more salt to the recipe)
1/4 teaspoon fine sea salt (instead of standard salt for a marginally altered flavor profile)
1 tablespoon honey or agave syrup (as a substitute for sugar, though it may slightly alter the texture)
1 cup bread flour (which makes for a chewier texture than all-purpose flour when used in the same quantity)
Crushed sugar cubes or coarse sugar (as a substitute for pearl sugar, though the texture may vary)

Pro Tips

1. Ensure your butter is cut into small, even pieces to help it melt quickly and evenly in the water, which will prevent separation when bringing it to a boil.

2. After adding the flour, make sure to stir the dough energetically. This will help it form a uniform ball and ensure no flour lumps remain.

3. Allow the dough to cool sufficiently before adding the eggs. If the dough is too hot, the eggs may cook rather than blend smoothly into the mixture. Aim for the dough to be warm to the touch.

4. Use a large, open piping tip to pipe the dough. This will help create evenly-sized chouquettes, which will bake more uniformly. If you don’t have a piping tip, scissor-snipping the corner of a zip-top bag will work fine.

5. Keep an eye on the oven temperature and avoid opening the door too early in the baking process, as this can cause the chouquettes to deflate. Wait until they are well-puffed and golden before checking for doneness.