La Recette Des Chouquettes Recipe

Ever had that moment where you need a deliciously sweet pick-me-up that feels like a warm hug and a trip to a Parisian café all in one? Cue these delightful chouquettes—tiny, airy bites of vanilla-flavored joy dusted with crunchy pearl sugar that will have your taste buds doing a happy dance. Let’s get whisking!

Chouquettes are the most delightful combination of lightness and sweetness. Composed of a milk-and-water blend (for a creamy base) and a touch of unsalted butter (for richness), these airy puffs of choux pastry are topped with crunchy pearl sugar.

I think they’re a perfect treat and guilt-free!

La Recette Des Chouquettes Recipe Ingredients

• Water: A calorie-free liquid providing essential hydration and moisture.
• Milk: Offers creaminess, mild sweetness, and boosts calcium content.
• Unsalted Butter: Provides richness, flavor, and aids in tender texture.
• Sugar: Adds sweetness and helps achieve a golden-brown finish.
• All-Purpose Flour: A source of carbohydrates, provides structure and texture.
• Eggs: Essential for moisture, richness, and achieving a light puff.
• Pearl Sugar: Creates a crunchy, sugary topping accentuating sweetness.

La Recette Des Chouquettes Recipe Ingredient Quantities

• 125 ml of water
• 125 ml of milk
• 100 g of unsalted butter
• 1/4 teaspoon of salt
• 1 tablespoon of sugar
• 150 g of all-purpose flour
• 4 large eggs
• 100 g of pearl sugar

How to Make this La Recette Des Chouquettes Recipe

1. Set your oven to 200°C (390°F) to heat up and prepare a baking sheet with parchment paper.

2. In a medium saucepan, combine the water, milk, butter, salt, and sugar. Place over medium heat and bring to a boil, stirring now and then to help the butter melt.

3. When it has reached a boil, take the pot off the heat and quickly add the flour, all at once. Stir with a wooden spoon to vigorously incorporate the flour until it forms a smooth dough that pulls away from the sides of the pot.

4. Put the pan back on the stove and turn it down to low heat. Stir the dough in the pan for about 1-2 minutes. This will dry out the dough a little bit. When you’re done, there will be a thin film on the bottom of the pan.

5. Take the pan off the heat and allow the dough to cool slightly. Then, introduce the eggs, one at a time, beating each in thoroughly before adding the next. The mixture should be smooth and glossy when finished.

6. Move the dough into a piping bag that has been fitted with a plain round tip. Pipe small mounds, roughly walnut-sized, onto the baking sheet that has been prepared, making sure there’s ample space between each mound.

7. Generously sprinkle the pearl sugar over the tops of the mounds and press lightly to make the sugar adhere.

8. In the oven that’s been heated ahead of time, bake for about 20 to 25 minutes, or until the chouquettes are puffed and a golden brown.

9. Switch off the oven, open the door a little, and allow the chouquettes to rest for about 5 minutes. This will stop them from deflating.

10.
1. Take it from the oven.

2. Transfer it to a wire rack.

3. Let it cool before serving.

La Recette Des Chouquettes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Wooden spoon
6. Stove
7. Piping bag
8. Plain round piping tip
9. Wire rack

FAQ

• What are chouquettes?Chouquettes are charming French pastries created from choux pastry, and then topped with pearl sugar scattered on top, giving them a delightful sweetness and an oh-so-crispy crust.
• Can I use regular sugar instead of pearl sugar?Chouquettes have their signature appearance because of the use of pearl sugar, which is traditional. If you can only find regular sugar, it can be used. However, there will be some minor differences in appearance and texture.
• Why do I need to use both water and milk?The use of water and milk in tandem helps to arrive at a soft, rich end result in the dough. The two liquids together provide a balance of softness and richness that leads to a perfect texture.
• Can these be made in advance?Chouquettes are most deliciously devoured straight from the oven, but you can keep them in an airtight container for a day, freeze them for up to a month, and then reheat them in a 375-degree oven for five to eight minutes.
• What if my dough is too runny?Your dough might be too runny because of adding the eggs too quickly. Add the eggs one at a time and mix them into the runny dough until well incorporated. Make sure not to slack off on mixing or you will end up with dough that is too runny. While one egg at a time is no doubt a slow way to work, it is definitely the way to work to ensure that your dough is the right texture.
• How do I make the chouquettes rise properly?Make sure to preheat your oven and resist the urge to open the door until your baked goods are set, which is what helps them rise and maintain their shape.
• Can I add flavors to the dough?Certainly, a dash of vanilla extract or a hint of orange zest will provide a delicate flavor infusion.

La Recette Des Chouquettes Recipe Substitutions and Variations

In the absence of unsalted butter, salted butter can be used; just reduce the recipe salt accordingly.
You can use all water instead of milk; however, the texture might be somewhat less rich.
When you can’t find pearl sugar, you can use sugar cubes that have been crushed into smaller pieces as a substitute.
To create a non-dairy version, use almond milk or soy milk in place of the milk.
When you want a gluten-free version, use a gluten-free all-purpose flour blend instead of regular all-purpose flour.

Pro Tips

1. Use Room Temperature Eggs For better incorporation and smoother dough, let the eggs come to room temperature before adding them to the mixture. Cold eggs can cause the dough to seize and become lumpy.

2. Test Dough Consistency After adding the eggs, test the dough by lifting some with a spatula; it should drop in a smooth, steady stream. If it’s too thick, you can add a small amount of beaten egg to achieve the right consistency.

3. Piping Tips When piping the dough, if you notice peaks forming on top of the mounds, dampen your finger with water and gently pat them down. This helps ensure even puffing during baking.

4. Monitor Baking Time Ovens can vary, so start checking the chouquettes at around 18 minutes. They should be well puffed, golden brown, and sound hollow when tapped.

5. Maximize Puffiness For optimal puffiness in the chouquettes, avoid opening the oven door during the first 20 minutes of baking to maintain consistent heat levels.