Chouquettes


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.
230 K 4.9/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: September 10th 2018
For 25 Chouquettes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour
Cooking: 25 min.
All in all: 1 hour 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.
Chouquettes
Prepare 450 g choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.

Stage 2 - 10 min.
Chouquettes
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
Chouquettes
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.
Chouquettes
Glaze the tops of the heaps.

Stage 5 - 5 min.
Chouquettes
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.
Chouquettes
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
Chouquettes
Leave to cool on a wire rack.

Your chouquettes are ready.

Stage 8
Chouquettes
Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.

Stage 9
Chouquettes
Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.

Stage 10
Chouquettes
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 recipe130 RDI=50 %620 RDI=60 %470 RDI=70 %1,940 RDI=100 %8,140 RDI: 100 %
Per 100 g20 RDI=9 %120 RDI=10 %90 RDI=10 %370 RDI=20 %1,540 RDI: 20 %
Per piece5 RDI=2 %20 RDI=2 %20 RDI=3 %80 RDI=4 %330 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 25 Chouquettes : 1.35 €
  • 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)
Choux pastry (pâte à choux)

You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Profiteroles, Gougères, Pets de nonne, Paris-Brest, ... See them all 8

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Chocolate rolls (petits pains), Smart plum tart, Chinois, Cashew-nut and Parmesan biscuits, ... See them all 80

Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.60 M 714.6 2 hours 40 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.78 M 23.4 40 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018428 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017768 K 313.7 40 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.
October 20th 2012786 K 43 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page