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Chouquettes

Name: Chouquettes
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 25 Chouquettes
Cuisine: French
Ingredients: 450 g choux pastry (pâte à choux); 20 g beaten egg; 30 g Pearl sugar; 30 g caster sugar; 100 g strawberries; 4 tablespoons Chantilly cream

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.

239 K 4.9/5 (22 reviews)590568

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: September 10^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour

Cooking

25 min.

All in all

1 hour 25 min.

Preparation 1 hour

Cooking 25 min.

When should you start or finish this recipe?

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.

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 wire rack.

Your chouquettes are ready.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	24 g RDI=38 %	117 g RDI=44 %	88 g RDI=121 %	366 kcal RDI=18 %	1,535 kJ RDI=18 %
Per piece	5 g RDI=8 %	24 g RDI=9 %	18 g RDI=26 %	77 kcal RDI=4 %	326 kJ RDI=4 %
Whole recipe	130 g RDI=201 %	623 g RDI=235 %	467 g RDI=641 %	1,943 kcal RDI=97 %	8,138 kJ RDI=97 %