Chouquettes

Chouquettes

Made with fluffy choux pastry dough and sweet Swedish pearl sugar, these light and airy chouquettes may be bite-sized, but they are absolutely irresistible!

Prep Time35

Cook Time25

Waiting time30

Total Time1 30

Course: Dessert

Cuisine: French

Servings: small choux buns

Calories: 43kcal

Ingredients

60 g Unsalted butter 82% fat content
60 g Water
60 g Whole milk
¼ teaspoon salt
1 teaspoon Granulated sugar
70 g Bread flour high protein content flour, eg. 13%
110 g Egg Approx 2 eggs. Room temperature. Might need slightly more or less, see tips
50 g Pearl sugar

Metric - US Customary

Instructions

Chouquettes

Heat the butter, water, milk, salt, and sugar together in a saucepan over medium heat. Stir to dissolve, and bring to a simmering point.
As soon as the mixture starts to boil, remove it from the heat, and add the sifted flour in one go. Whisk vigorously with a rubber spatula until it forms one smooth ball and flour bits are not visible.
Place the saucepan back on the stove and cook the dough for about 3 minutes over medium heat, mixing constantly. It is ready when a skin forms on the bottom of the saucepan.
Transfer the dough to a bowl or stand mixer fitted with the paddle attachment and let it cool slightly before starting to mix the egg in. Only add a small amount of egg at a time while the mixer is on. Stop when the mixture is glossy and silky and forms a V when slowly dropping off the whisk.
Prepare a perforated baking sheet with a perforated baking mat. Alternatively, use a large tray with parchment paper.
Transfer the mixture to a piping bag fitted with a round small nozzle tip, and pipe 20-25 equal-sized buns on the baking mat. Leave enough space between them as they will rise in the oven. Gently flatten the tips of the piped dough with a wet finger.
Generously sprinkle the piped dough with Swedish pearl sugar. The sugar pearls should be gently pressed into the dough.
Then, place the tray into the freezer for at least 30 minutes while pre-heating the oven to 200C/392F.
Lower the oven temperature to 170C/338F and bake the Chouquettes for 20-25 minutes. Do not open the oven door in the first 15 minutes. They are ready when golden brown in color, nicely puffed up, and do not deflate at room temperature.
Cool them on the perforated air mat or, if baked on parchment paper, cool them on a wire rack.
Please note that the Chouquettes require no filling. Serve them fresh.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use high protein content bread flour for the best results. I use 13% protein content flour.
Do not skip the salt; it has a special function while baking choux pastry.
Use lightly whisked room-temperature eggs while preparing the dough.
Use Swedish pearl sugar, which is made by compressing sugar crystals to form larger, round particles that won't dissolve in baked goods.

TECHNIQUE NOTES:

While heating the milk, water, butter, salt, and sugar mixture, make sure that the sugar and salt fully dissolve.
Do not skip sifting flour or the dough can be lumpy.
Please note that you might need slightly more or less egg—and that is normal—depending on the flour you use and how much you dried the mixture while cooking it. Pay very close attention to the consistency while mixing the egg in and apply the V-shape test.
Leave enough space in between each choux bun on the tray, as they will puff up.
The freezing will ensure a more even rise on your choux pastry, do not skip this step.
If you have never used a piping bag and piping nozzle before, it is worth practicing it before!
I strongly advise using a digital oven thermometer to ensure you are baking at the correct oven temperature.
It is a good idea to take one choux bun out of the oven at 20 minutes and check its consistency. If it does not deflate after one minute, the others will likely to be well-baked and done.

Nutrition

Chouquettes

Equipment

Ingredients

Chouquettes

Instructions

Chouquettes

Notes

Nutrition