Chouquettes
Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
162,7834.9/5
Last modified on: September 10th 2018
For 25 Chouquettes, you will need:
- 1
450 g Choux pastry (pâte à choux) - 2
20 g beaten egg - 3
30 g Pearl sugar - 4
30 g caster sugar - 5
100 g strawberries (optional) - 6
4 tablespoons Chantilly cream (optional) - Total weight: 690 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour | 25 min. | 1 hour 25 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
43 min.
Prepare 450 g Choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.Stage 2
10 min.
Make small regular heaps with the choux pastry on a baking sheet, about the size of a Euro or pound coin (1.5 cm or half an inch).Stage 3
As always with this sort of work, you'll find a forcing bag very useful.If you don't have one, use 2 teaspoons: one to scoop up the mixture from the pan, the other to push it out.
Stage 4
2 min.
Glaze the tops of the heaps.Stage 5
5 min.
Throw 30 g Pearl sugar onto the heaps with a short sharp gesture which will help the crystals stick to the beaten egg.Finish with a dusting of caster sugar, or granulated sugar if you have some.
Stage 6
25 min.
Put in the oven immediately at 210°C (420°F) for about 25 minutes. Watch the colouration carefully, and turn the sheet back to front if the cooking is not even.Stage 7
Leave to cool on a Stage 8
Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.Stage 9
Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.Stage 10
Fill the chouquette halves and replace the tops.Remarks
Please note, chouquettes do not keep well. You can keep them in an airtight tin for just a day or two, but after this they tend to dry out. If filled with cream they keep even less well, just a few hours in the fridge.
Nutritional information
How much will it cost?
For 25 Chouquettes : 2.19 €
Per Chouquettes : 0.09 €
Source: Home made.
More recipes?
This recipe use (among others) | Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Pets de nonne, Profiteroles, Puits d'amour, Paris-Brest, Valay-Brest, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Milk rolls, Flaky brownie brioche, Brioche feuilletée (flaky brioche), Cramique, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Pear compote , Tiramisu, Moist chocolate cake, Plain cake, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, 3-fruit brioche loaf, Burger buns, Chinois, Sausage in brioche, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.