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.
228 K 4.9/5 (22 reviews)
1 hour 25 min.
Easy
25 Chouquettes
6 IngredientsLast 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: 530 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 25 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 45 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.
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.
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
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.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 620 RDI=60 % | 470 RDI=70 % | 1,940 RDI=100 % | 8,140 RDI: 100 % |
| Per 100 g | 20 RDI=9 % | 120 RDI=10 % | 90 RDI=10 % | 370 RDI=20 % | 1,540 RDI: 20 % |
| Per piece | 5 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 80 RDI=4 % | 330 RDI: 4 % |
How much will it cost?
- For 25 Chouquettes : $1.60
- Per Chouquettes : $0.10
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Saint Honoré cake, Paris-Brest, Valay-Brest, Gougères, ... See them all 8
Pearl sugar
Like these other recipes: Flaky brownie brioche, Cramique, Brioche feuilletée (flaky brioche), Benoîton, Milk rolls, ... See them all 9
Caster sugar
Like these other recipes: Poppy seed and lemon cake, Boulangère tart tatin with vine nectarines, Amaretti, Caramelized brioche with pear and kiwi, Double raspberry tartlets, ... See them all 361
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Nantes Tourton, Nanterre brioche, St Tropez tart, How to make tart cases, ... See them all 79
Other recipes you may also like
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.July 21th 2019108 K3 60 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.